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2011•Emirates Journal of Food and AgricultureOpen access

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

Vasudeo Zambare

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Abstract

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

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What this paper is about

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

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Available abstract

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

Key concepts: Production (economics), Statistics, Amylase, Biotechnology, Chemistry, Food science, Biology, Mathematics

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