From: The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool
Enzyme | Substrate | Production yield | Reference |
---|---|---|---|
Neutral protease | Soy bean | 84.38Â U/g | Chancharoonpong et al. 2012 |
Alkaline protease | Soy bean | 41.35Â U/g | Chancharoonpong et al. 2012 |
Wheat bran | 600Â U/ml | Ram and Kumar 2018 | |
α-amylase, glucoamylase | Coconut oil cake | 3388 U/g | Ramachandran et al. 2004 |
Soy bean | 200Â U/g | Chancharoonpong et al. 2012 | |
Wheat bran | 1986Â U/g | Zambare 2010 | |
Wheat bran | 36.31Â U/ml | Lakshmi and Jyothi 2014 | |
Wheat bran and sugar cane bagasse | 330 µg/ml/min | Parbat and Singhal 2011 | |
Prolyl endopeptidases | Wheat gliadin | 22Â U/ml | Eugster, et al., 2015 |
Cellulase | Corncobs | 38.80Â U/ml | Sher et al. 2017 |
Asparaginase | Asparagine | 282Â U/ml | Dias et al. 2016 |
Lipase | Sorghum | 35.66Â U/ml | Ahmed et al. 2019 |
Pectinase | Soybean residue | 120Â U/ml | Meneghel et al. 2014 |
Cellulose | 2.03Â U/ml | Ketipally and Raghu Ram 2018 | |
β-galactosidase | Wheat bran and rice husk | 386.6 U/ml | Nizamuddin et al. 2008 |