Five sources of nitrogen, six minerals, six enzyme inducers and one each of growth as well as product promotors were screened by Plackett-Burman design, consisting of a total Of 20 experiments for the above 19 sources/categories of medium ingredients, for their effect on the production of alpha-galactosidase by Aspergillus niger MRSS 234 in solid state fermentation system. The enzyme production was recorded from 2 to 5 days of fermentation. Data on enzyme titres was analysed by compatible analysis to obtain regression coefficients and t-ratios. Among the nitrogen sources, urea contributed positively to enzyme production and its effect increased with the fermentation time, in contrast to negative effect of all the ammonium salts used. Corn steep liquor, citric acid and legume seed flours showed significantly positive effects on enzyme production, though lactose showed negative effect upto 3 days of fermentation and then turned positive but not significantly. Calcium chloride and ferrous sulphate showed considerable negative effect, in contrast to mixed effect by other mineral salts studied. Among the legume seed flours, guar and French bean flours showed larger positive effects. The studies allowed the selection of urea, corn steep liquor, guar flour, soy bean flour and citric acid as most promising sources/categories for further optimization studies based on the effects as well as their trend with fermentation time. The use of Plackett-Burman design for rapid screening of large number of nutrients, in a very small number of experiments, for reliable short-listing of a few of most effective sources/categories for further optimization, has been scarce in submerged fermentation and never attempted earlier in solid state fermentation system.
