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Table 3 Some industrial enzymes originated from A. oryzae and their substrates

From: The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

Enzyme

Substrate

Production yield

Reference

Neutral protease

Soy bean

84.38 U/g

Chancharoonpong et al. 2012

Alkaline protease

Soy bean

41.35 U/g

Chancharoonpong et al. 2012

Wheat bran

600 U/ml

Ram and Kumar 2018

α-amylase, glucoamylase

Coconut oil cake

3388 U/g

Ramachandran et al. 2004

Soy bean

200 U/g

Chancharoonpong et al. 2012

Wheat bran

1986 U/g

Zambare 2010

Wheat bran

36.31 U/ml

Lakshmi and Jyothi 2014

Wheat bran and sugar cane bagasse

330 µg/ml/min

Parbat and Singhal 2011

Prolyl endopeptidases

Wheat gliadin

22 U/ml

Eugster, et al., 2015

Cellulase

Corncobs

38.80 U/ml

Sher et al. 2017

Asparaginase

Asparagine

282 U/ml

Dias et al. 2016

Lipase

Sorghum

35.66 U/ml

Ahmed et al. 2019

Pectinase

Soybean residue

120 U/ml

Meneghel et al. 2014

Cellulose

2.03 U/ml

Ketipally and Raghu Ram 2018

β-galactosidase

Wheat bran and rice husk

386.6 U/ml

Nizamuddin et al. 2008