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

  • Adinarayana Kunamneni Department of Biotechnology, Durban Institute of Technology, P.O.BOX. 1334, Durban, South Africa
  • Kuttanpillai Santhosh Kumar Department of Biotechnology, Durban Institute of Technology, P.O.BOX. 1334, Durban, South Africa
  • Suren Singh Department of Biotechnology, Durban Institute of Technology, P.O.BOX. 1334, Durban, South Africa
Keywords: -Amylase, Thermomyces lanuginosus, solid state fermentation, optimization, response surface

Abstract

Response surface methodology was used to study the cumulative effect of the nutritional parameters and to enhance the production of extracellular -amylase in solid-state ermentation 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 -amylase were: soluble starch, 71.10 g/Kg peptone, 91.97 g/Kg and mineral salts solution, 175.05 ml/Kg with a predicted -amylas activity of 5.085 ´ 105 U/Kg of wheat bran. These predicted optimal parameters were tested in the laboratory and the final -amylase activity obtained, 4.94 ´ 105 U/Kg of wheat bran, was very close to the predicted value.

African Journal of Biotechnology Vol. 4 (7), pp. 708-716, 2005
Published
2005-08-19
Section
Articles

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eISSN: 1684-5315