Use of response surface methodology for optimizing process parameters for the production of α-amylase by Aspergillus oryzae
2003; Elsevier BV; Volume: 15; Issue: 2 Linguagem: Inglês
10.1016/s1369-703x(02)00192-4
ISSN1873-295X
AutoresFebe Francis, Sabu Abdulhameed, K. Madhavan Nampoothiri, Sumitra Ramachandran, Sanjoy Ghosh, George Szakács, Ashok Pandey,
Tópico(s)Microbial Metabolites in Food Biotechnology
ResumoOptimization of three parameters (incubation temperature, initial substrate moisture and inoculum size) was attempted by using a Box–Behnken design under the response surface methodology for the optimal production of α-amylase by Aspergillus oryzae NRRL 6270 in solid-state fermentation (SSF). Spent brewing grains (SBG) was used as sole carbon source. The experimental data was fitted into a polynomial model for the yield of enzyme and an optimum level was arrived at which nutrient supplements were optimized. A Plackett–Burman design was employed to screen nineteen nutrient components for their influence on α-amylase production by the fungal culture. Three components (soybean meal, calcium chloride and magnesium sulphate) were selected based on their positive influence on enzyme formation. A Box–Behnken design was employed to optimize their composition, which showed that an incubation temperature of 30 °C, an initial moisture of 70% and an inoculum rate of 1×107 spores/g dry substrate were the best conditions to produce α-amylase with A. oryzae NRRL 6270 on SBG. Under optimized conditions of SSF, about 20% increase in enzyme yield was observed.
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