Collagenase Production by Immobilized Fungal Association of Aspergillus Awamori 16 and Aspergillus Awamori 22

Collagenase is one of the most important enzymes used for the processing of meat raw materials. Cultivation of association of A. awamori 16 and A. awamori 22 was carried out for 30 days in submerged conditions of growth using new method of cultivation by immobilization of fungal cells. To establish the natural variability of immobilized cells, the isolates were taken at different periods of long-term cultivation, when the enzymatic activity was increased. In total 10 variants were isolated. Among them, the most active isolate 2–3 was selected with collagenase activity of 8.2 U/ml. A submerged cultivation of the obtained active isolate 2–3 was carried out for 48 days in order to study the dynamics of the collagenase production. Enzymatic activity was enhanced significantly after 6 days of cultivation of immobilized cells and keeps the same value for 48 days of fungal cultivation. The collagenase activity increased frrom 20.2 U/ml.