Open AccessStatistical optimization of amylase production using grape fruit peels in submerged fermentation
Author(s) -
Nazia Iram,
Hafiz Abdullah Shakir,
Muhammad Irfan,
Muhammad Naeem Khan,
Shaukat Ali,
Arfa Anwar,
Saba Saeed,
Javed Iqbal Qazi
Publication year - 2021
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/actascitechnol.v43i1.50538
Subject(s) - amylase , response surface methodology , bacillus licheniformis , chemistry , food science , central composite design , fermentation , nitrate , ammonium , magnesium , nitrogen , ammonium nitrate , biochemistry , enzyme , biology , chromatography , bacillus subtilis , organic chemistry , bacteria , genetics
Amylase production by Bacillus licheniformis isolated from fish gut was statistically optimized using grape fruit peels in submerged fermentation. Nutritional parameters were optimized through one factor at a time approach. The selected parameters were grape fruit peels as carbon source, ammonium nitrate as nitrogen source, magnesium sulphate as mineral salt. These parameters along with initial medium pH was optimized through central composite design of response surface methodology. Maximum amylase production was observed at 5% grape fruit peels, 0.9% ammonium nitrate, 0.6% magnesium sulphate when initial pH of medium was adjusted 7. The amylase was optimally active at pH 9 at 80°C. The highest enzyme activity at 80ºC depicted the potential use of the strain especially in textiles and paper industrial processes which are performed at high temperatures.