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Optimization of α‐amylase production in solid substrate fermentation
Author(s) -
Tanyildizi M. Şaban,
Selen Veyis,
Özer Dursun
Publication year - 2009
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.20163
Subject(s) - central composite design , response surface methodology , fermentation , amylase , yeast extract , substrate (aquarium) , chemistry , food science , mathematics , biological system , chromatography , biochemistry , enzyme , biology , ecology
Response surface methodology (RSM) was used to optimize the medium components of α‐amylase production using solid substrate fermentation (SSF). Hazelnut cake (HC), peptone, yeast extract (YE), and (NH 4 ) 2 SO 4 were selected as independent variables for optimization. Central composite design (CCD) was used in design experiments and analysis results. This procedure limited the number of actual experiments performed while allowing possible interactions between the independent variables. By using CCD, 30 experiments were performed for determining the interaction of independent variables and optimization of fermentation medium. The P ‐value of the coefficient of linear effect of (NH 4 ) 2 SO 4 concentrations, which was obtained as 0.0001 has shown that this parameter has the greatest effect on the production of α‐amylase. Model F ‐value (5.62) implies that the model is significant. The highest α‐amylase activity (4895 IU) was measured when the HC, peptone, YE, and (NH 4 ) 2 SO 4 concentrations in the medium were 22.62, 5.20, 1.62, and 6.81 g L −1 , respectively.