Abstract

• The present study is based on the characterization of protease producing fungi from the bean crop soil in Vegetable and Fruit Research Development Centre (Hlegu Township) and paddy mill soil in Daik-U Township. Screening of fungi was done by employing skim milk agar (SMA) plating technique at room temperature and the zone of proteolysis was noted. The two isolates that gave high positive protease activity results in screening identified as Penicillium sp. (V2) and Cladosporium sp. (D12) by analyzing the macroscopic and microscopic morphological criteria. These fungi were used for protease production via submerged fermentation (SmF). Effects of four different fermentation media (Medium I, Medium II, Medium III and Medium IV), different fermentation period, 1% carbon sources, 1% nitrogen sources, different substrate and casein substrate concentration on protease production were investigated. The highest enzyme activity was obtained with production medium II at four days with 1% casein as best substrate, 1% glucose as carbon source and yeast extract as nitrogen source.