Objective of this study was to evaluate the stability of the microbial protease of Aspergillus oryzae NRRL 1911 fungus using as substrate the canola cake. The type of fermentation was solid state fermentation, the enzyme was subjected to temperature variations of 30 to 80 ° C and in different buffers with pH ranging between 3.0 and 10 with intervals of 0.5 at 30 ° C for 2 hours. The enzyme activity was measured by spectrophotometry. The enzyme presented an increase in activity of 71.99% when working under optimum conditions, with activity of 399.92 U.g-1. The enzyme showed stability in the temperature range of 30 ° C to 45 ° C. The enzyme showed to be stable in a pH range with higher activity at pH 4.5, 7.0 and 8.5 with activity of 49.79%, 64.14% and 49.1%, respectively. Characteristics that allow the use of the enzyme in different branches of the industry.