OPTIMIZATION OF α-AMYLASE PRODUCTION BY Bacillus subtilis RSKK96: USING THE TAGUCHI EXPERIMENTAL DESIGN APPROACH

被引：5

作者：

Uysal, Ersin ^{[1
]}

Akcan, Nurullah ^{[3
]}

Baysal, Zubeyde ^{[2
]}

Uyar, Fikret ^{[4
]}

机构：

[1] Dicle Univ, Diyarbakir Vocat Sch, Diyarbakir, Turkey

[2] Dicle Univ, Fac Sci, Dept Chem, Diyarbakir, Turkey

[3] Siirt Univ, Fac Sci Art, Dept Biol, Siirt, Turkey

[4] Dicle Univ, Dept Biol, Fac Sci, Diyarbakir, Turkey

来源：

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | 2011年 / 41卷 / 01期

关键词：

alpha-amylase; Bacillus subtilis RSKK96; optimum condition; Taguchi methodology; SUBMERGED FERMENTATION; ASPERGILLUS-ORYZAE; STATISTICAL DESIGN; LIPASE PRODUCTION; PARAMETERS; CULTURE; PURIFICATION;

D O I：

10.1080/10826068.2010.534333

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

In this study, the Taguchi experimental design was applied to optimize the conditions for alpha-amylase production by Bacillus subtilis RSKK96, which was purchased from Refik Saydam Hifzissihha Industry (RSHM). Four factors, namely, carbon source, nitrogen source, amino acid, and fermentation time, each at four levels, were selected, and an orthogonal array layout of L-16(4(5)) was performed. The model equation obtained was validated experimentally at maximum casein (1%), corn meal (1%), and glutamic acid (0.01%) concentrations with incubation time to 72 h in the presence of 1% inoculum density. Point prediction of the design showed that maximum alpha-amylase production of 503.26 U/ mg was achieved under optimal experimental conditions.

引用

页码：84 / 93

页数：10

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