OPTIMIZATION OF AMYLASE PRODUCTION FROM BACILLUS SP. USING STATISTICSBASED EXPERIMENTAL DESIGN

V. P. Zambare

doi:10.9755/ejfa.v23i1.5311

OPTIMIZATION OF AMYLASE PRODUCTION FROM BACILLUS SP. USING STATISTICSBASED EXPERIMENTAL DESIGN

Authors

V. P. Zambare Center for Bioprocessing Research & Development, South Dakota School of Mines & Technology, 501 East Saint Joseph, Rapid City, SD 57701-3995, USA

DOI:

https://doi.org/10.9755/ejfa.v23i1.5311

Keywords:

Amylase, Bacillus sp., central composite design, response surface methodology

Abstract

Production of amylase under submerged fermentation Bacillus sp. was investigated using wheat bran, soybean meal and CaCO3 (WSC) medium. Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e., pH (11.35), temperature (35.16°C) and inoculum size (2.95%) on amylase production by applying a full factorial central composite design (CCD). The mutual interaction between these variables resulted into 4.64 fold increase in amylase activity as compared to the non-optimized environmental factors in the basal medium.

Downloads

Download data is not yet available.

References

OPTIMIZATION

View Abstract PDF Download PDF

Published

2017-10-28

How to Cite

Zambare, V. P. “OPTIMIZATION OF AMYLASE PRODUCTION FROM BACILLUS SP. USING STATISTICSBASED EXPERIMENTAL DESIGN”. Emirates Journal of Food and Agriculture, vol. 23, no. 1, Oct. 2017, pp. 37-47, doi:10.9755/ejfa.v23i1.5311.