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Alpha‐amylase production by Bacillus subtilis CM3 in solid state fermentation using cassava fibrous residue
Author(s) -
Swain M.R.,
Ray R.C.
Publication year - 2007
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.200710132
Subject(s) - solid state fermentation , starch , food science , fermentation , amylase , residue (chemistry) , bacillus subtilis , chemistry , response surface methodology , moisture , factorial experiment , alpha amylase , manihot , incubation , water content , central composite design , manihot esculenta , enzyme , agronomy , biochemistry , chromatography , biology , mathematics , bacteria , statistics , organic chemistry , geotechnical engineering , engineering , genetics
In extraction of starch from cassava ( Manihot esculenta Crantz), one of the major solid waste released is fibrous residues which constitute 15–20% by weight of the cassava chips/tuber processed. Production of α ‐amylase under solid state fermentation by Bacillus subtilis CM3 has been investigated using cassava fibrous residue. Response surface methodology (RSM) was used to evaluate the effect of the main variables, i.e. incubation period, initial medium pH, moisture holding capacity and temperature on enzyme production. A full factorial Central Composite Design (CCD) was applied to study these main factors that affected α ‐amylase production. The experimental results showed that the optimum incubation period, initial medium pH, moisture holding capacity and temperature were 6 days, 8.0, 70% and 50 °C, respectively. (© 2007 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim)