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Optimization of Fermentation Medium for Protease of Bacillus Subtilis

Jinhua Wang

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Abstract

Plackett-Burman design and response surface analysis were used to optimize the fermentation medium of Bacillus subtilis BDT-3.Based on the results of Plackett-Burman design,important factors affecting the yield of Bacillus subtilis BDT-3 were corn flour,peptone,starch.Then,the three factors were further optimized using response surface analysis.the three factors were further optimized using response surface analysis.The enzyme activity after optimization for 55.90U/mL,which was 11.49% higher than initial medium.

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What this paper is about

Plackett-Burman design and response surface analysis were used to optimize the fermentation medium of Bacillus subtilis BDT-3.Based on the results of Plackett-Burman design,important factors affecting the yield of Bacillus subtilis BDT-3 were corn flour,peptone,starch.Then,the three factors were further optimized using response surface analysis.the three factors were further optimized using response surface analysis.The enzyme activity after optimization for 55.90U/mL,which was 11.49% higher than initial medium.

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Available abstract

Plackett-Burman design and response surface analysis were used to optimize the fermentation medium of Bacillus subtilis BDT-3.Based on the results of Plackett-Burman design,important factors affecting the yield of Bacillus subtilis BDT-3 were corn flour,peptone,starch.Then,the three factors were further optimized using response surface analysis.the three factors were further optimized using response surface analysis.The enzyme activity after optimization for 55.90U/mL,which was 11.49% higher than initial medium.

Key concepts: Bacillus subtilis, Plackett–Burman design, Response surface methodology, Fermentation, Food science, Protease, Chemistry, Corn flour

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