PHYSIOLOGICAL REGULATION OF PROTEASE AND ANTIBIOTICS IN PENICILLIUM SP. USING SUBMERGED AND SOLID STATE FERMENTATION TECHNIQUES

A fungal strain belonging to the genus Penicillium was isolated from soil sampleand has been diagnosed as Penicillium sp. according to its morphologicalcharacteristics of the colonies on solid media and also microscopical examinationof the fungal parts. Antibiotics, protease activity and pH values were determinedafter cultivation of the fungus using submerged fermentation (SF) and solid statefermentation (SSF). The two different patterns of fermentation processes seem toinfluence the physiological behavior of the fungus differently. Experiments weremade using nutrient broth medium (N.B) for SF and wheat bran in SSF. The pHvalues were adjacent to 5.5. Wheat bran was enriched with fish scales and eggshale in a ratio of (1:2:0.005 w/w) and the mixture was moistened by adding (30ml) whey solution. After 7 days of incubation, the pH value of SF was increasedto 8.0 at 30ºC. The SF was appeared efficient for antibiotics production. Usingwell diffusion technique the extracted antibiotics solution was active against somepathogenic bacteria such as Staphylococcus aureus, E. coli, Proteus sp.,Salmonella sp., Pseudomonas aeruginosa and Streptococcus sp. In SSF relativeproteases concentrations were found to be highly reactive than SF. This wasproved by the appearance of the zone (20 mm and 32 mm) due to the hydrolysisof milk and blood proteins respectively using pH 5.5 at 30C for 24 hrs. Theactivity of proteases was (10.4 U/ml).