Open Access Open Access  Restricted Access Subscription or Fee Access

Optimization of Nutritional Parameters for Production of Alpha Amylase Using Aspergillus oryzae MTCC 3017 by Central Composite Design

P Mary Anupama, Subba Rao Somalanka

Abstract


Amylases are the most widely used enzymes that are used many sectors such as clinical, medical, analytical and industrial applications. Beside their use in starch saccharification they also find applications in food, baking, brewing, detergent, textile and paper industries. Increasing utility and consumption of amylase in different industries has placed a greater stress on increasing indigenous enzyme production and search of more rapid processes. The aim of the present investigation is to achieve optimal amylase production by using the culture Aspergillus oryzae MTCC 3107. Central composite design was used to optimize the condition
for the six independent variables Starch, Peptone and the four mineral elements. The critical values obtained at the end of experimentation resulted in amylase yield of 4496.72 units while the expected was 4116.37 units. The critical condition revealed, when investigated had
resulted in a 9.24% increase in product concentration. An R2 value of 0.96172 indicates 96% fit of the model. This states that the chosen statistical model for the production of amylase is a powerful to get good product yield.

Keywords


alpha amylase, Aspergillus oryzae MTCC 3107, nutritional parameters, optimization

Full Text:

PDF

References


Abe J., Bergman F.W., Obeta K., et al. Production of the raw starch degrading amylase of Aspergillus sp K-27, Appl Microbiol Biotechnol. 1988’ 27: 447–50p.

Archer D.B., Wood D.V. The Growing Fungus. London: Champman and Hall; 1995.

Agger T., Spohr A.B., Nielsen J. Alpha amylase production in high cell density submerged cultivation of Aspergillus oryzae and Aspergillus nidulans, Appl Microbiol Biotechnol. 2001; 55: 81–4p.

Zangirolami T., Carlsen M., Nielsen J., et al. Braz J Chem Eng. 2002; 19(1):55–67p.

Miranda O.A., Salgueiro A.A.,Pimental N.C.B., et al. Lipase production by a Brazilian strain of Penicillium citrinium using industrial residue, Bioresource. Technol. 1999;69(2): 145–9p.

Ghaly A.E., Kamal M., Correia L.R. Kinetic modeling of continuous

submerged fermentation of cheese whey for single cell protein

production, Bioresour Technol. 2005; 96: 1143–52p.

He G.Q., Kong Q., Ding L.X. Response surface methodology for

optimizing the fermentation medium of Clostridium butyricum, Lett Appl

Microbiol. 2004; 39: 363–8p.

Bojja S., Pedda M.T., Palukurty M.A. Screening of parameters and

production of amylases using Aspergillus oryzae by submerged

fermentation process, Int J Basic Appl Sci. 2015; 4(3): 151–6p.

Sivaramakrishna S., Gangadharan D., Madhavan Nampoorthiri K., et al. Alpha amylase production by Aspergillus oryzae employing solid state

fermentation, J Sci Ind Res. 2007; 66: 621–6p.

Saboury A.A. Stability, activity and binding properties study of alpha

amylase upon interaction with Ca2+ and Co2+, Biol Britisl. 2002; 57(11):

–8p.

Abu-Mejdad N.M.J.A. Response of some fungal species to the effect of copper, magnesium and zinc under laboratory conditions, Euro J Exp Biol. 2013; 3(2): 535–40p.

Foster J.W. The heavy metal nutrition of fungi, Bot Rev. 1939; 5: 207–39p.

Bertrand T.F., Frederic T., Robert N. Production and Partial Characterization of a Thermostable Amylase from Ascomycetes Yeast

Strain Isolated from Starchy Soil. New York: McrGrawHill Inc’; 2004, 53–5p.

Steinberg R.A. Growth of fungi in synthetic nutrient solutions, Biol Rev. 1939; 5: 327–50p.




DOI: https://doi.org/10.37628/jibb.v2i1.65

Refbacks

  • There are currently no refbacks.