Optimization of amylase production from Bacillus sp. using statistics based experimental design

Production of amylase under submerged fermentation Bacillus sp. was investigated using wheat bran, soybean meal and CaCO^sub 3^ (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...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2011-02, Vol.23 (1), p.37
Main Author: Zambare, V P
Format: Article
Language:English
Subjects:
Bacteria
Bacteriology
Design
Enzymes
Experiments
Fermentation
Independent variables
Microbiology
Microorganisms
Morphology
Optimization
Optimization techniques
Physiology
Regression analysis
Studies
Variables
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Summary:Production of amylase under submerged fermentation Bacillus sp. was investigated using wheat bran, soybean meal and CaCO^sub 3^ (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. [PUBLICATION ABSTRACT]
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.v23i1.5311