Factors affecting acid protease production by MG603064.1 through SmF process: characterization and making.

The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes. The current work aimed to utilize sweet cheese whey as a growth medium for acid protease production by a local fungus strain. The biochemical and physicochemical properties of the cheese whey, such as pH, conductivity, chemical oxygen demand, biological oxygen demand (BOD), total nitrogen and protein contents, and mineral salts, were assessed using various analytical methods.