Macromorphological characterization of filamentous fungi isolated from ripened cheese samples as potential protease producers

Proteases catalyze the hydrolysis of amide bonds of peptides and proteins, thereby playing crucial roles in the functioning of organisms, as well as having an important role in industrial processes. They are one of the three most widely commercially marketed enzymes. This study aimed to analyze the macromorphological characteristics of seventeen filamentous fungi and identify potential protease producers. The microorganisms were cultivated on a solid culture medium containing skim milk powder at 30 °C for seven days. After the incubation period, macroscopic morphological characteristics of the fungi were observed, and the strain diameters and the enzymatic halos around the colonies were measured. As a result, a wide variety of characteristics among the filamentous fungi was observed, highlighting the diversity of this group. Additionally, Potentials asprotease producers under the conditions presented were observed for eight filamentous fungi. These findings suggest that the these fungal strains might be valuable resources for the production of proteases with high biotechnological potentials.