Response surface methodological approach to optimize the nutritional parameters for enhanced production of α-amylase in solid state fermentation by Thermomyces lanuginosus

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Abstract

Response surface methodology was used to study the cumulative effect of the nutritional parameters and to enhance the production of extracellular α-amylase in solid-state fermentation by Thermomyces lanuginosus ATCC 58157. These nutritional parameters considered include carbon source (soluble starch), nitrogen source (peptone) and a concentrated mineral medium. For obtaining the mutual interaction between the variables and optimizing these variables, a 23 factorial central composite design using response surface methodology was employed. The optimal calculated values of tested variables for maximal production of α-amylase were: soluble starch, 71.10 g/Kg; peptone, 91.97 g/Kg and mineral salts solution, 175.05 ml/Kg with a predicted α-amylase activity of 5.085 × 105 U/Kg of wheat bran. These predicted optimal parameters were tested in the laboratory and the final α-amylase activity obtained, 4.946 × 105 U/Kg of wheat bran, was very close to the predicted value.

Original languageEnglish (US)
Pages (from-to)708-716
Number of pages9
JournalAfrican Journal of Biotechnology
Volume4
Issue number7
DOIs
StatePublished - Jul 2005

Keywords

  • Optimization
  • Response surface methodology
  • Solid state fermentation
  • Thermomyces lanuginosus
  • α-Amylase

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Genetics
  • Agronomy and Crop Science

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