Abstract
Response surface methodology was used to study the cumulative effect of the nutritional parameters and to enhance the production of extracellular α-amylase in solid-state fermentation by Thermomyces lanuginosus ATCC 58157. These nutritional parameters considered include carbon source (soluble starch), nitrogen source (peptone) and a concentrated mineral medium. For obtaining the mutual interaction between the variables and optimizing these variables, a 23 factorial central composite design using response surface methodology was employed. The optimal calculated values of tested variables for maximal production of α-amylase were: soluble starch, 71.10 g/Kg; peptone, 91.97 g/Kg and mineral salts solution, 175.05 ml/Kg with a predicted α-amylase activity of 5.085 × 105 U/Kg of wheat bran. These predicted optimal parameters were tested in the laboratory and the final α-amylase activity obtained, 4.946 × 105 U/Kg of wheat bran, was very close to the predicted value.
Original language | English (US) |
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Pages (from-to) | 708-716 |
Number of pages | 9 |
Journal | African Journal of Biotechnology |
Volume | 4 |
Issue number | 7 |
DOIs | |
State | Published - Jul 2005 |
Keywords
- Optimization
- Response surface methodology
- Solid state fermentation
- Thermomyces lanuginosus
- α-Amylase
ASJC Scopus subject areas
- Biotechnology
- Applied Microbiology and Biotechnology
- Molecular Biology
- Genetics
- Agronomy and Crop Science