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Optimization of α-amylase production by Bacillus sp. using response surface methodology

Paper ID Volume ID Publish Year Pages File Format Full-Text
36529 45136 2005 6 PDF Available
Title
Optimization of α-amylase production by Bacillus sp. using response surface methodology
Abstract

The combined effects of macronutrients of media on α-amylase production by Bacillus sp. were studied using response surface methodology. A 22 full-factorial central composite design was chosen to explain four medium constituents, viz. starch, glycerol, yeast extract (YE) and peptone, and to analysis of the results. This procedure limited the number of actual experiments performed while allowing for possible interactions between four components. The P-value of the coefficient for quadratic effect of glycerin concentration was <0.0001, suggesting that this was the principal experimental variable having the greatest effect on the production of α-amylase. It was found that YE had no effect on α-amylase production. The optimal combinations of media constituents for maximum α-amylase production were determined as 17.58 g/l starch, 12.37% (v/v) glycerin, 8.77 g/l peptone and 0.00 g/l YE.

Keywords
α-Amylase; Enzyme production; Response surface methodology; Bacillus sp.
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 40, Issue 7, June 2005, Pages 2291–2296
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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