African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12484

Full Length Research Paper

Response surface methodological approach to optimize the nutritional parameters for enhanced production of α-amylase in solid state fermentation by Thermomyces lanuginosus

Adinarayana Kunamneni*, Kuttanpillai Santhosh Kumar and Suren Singh
Department of Biotechnology, Durban Institute of Technology, P.O.BOX. 1334, Durban, South Africa
Email: [email protected]

  •  Published: 31 July 2005

Abstract

Response surface methodology was used to study the cumulative effect of the nutritional parameters and to enhance the production of extracellular α-amylase in solid-state fermentation by Thermomyces lanuginosus ATCC 58157. These nutritional parameters considered include carbon source (soluble starch), nitrogen source (peptone) and a concentrated mineral medium. For obtaining the mutual interaction between the variables and optimizing these variables, a 23 factorial central composite design using response surface methodology was employed. The optimal calculated values of tested variables for maximal production of α-amylase were: soluble starch, 71.10 g/Kg; peptone, 91.97 g/Kg and mineral salts solution, 175.05 ml/Kg with a predicted α-amylase activity of 5.085 ´ 105 U/Kg of wheat bran. These predicted optimal parameters were tested in the laboratory and the final α-amylase activity obtained, 4.946 ´ 105 U/Kg of wheat bran, was very close to the predicted value.

 

Key words: α-Amylase, Thermomyces lanuginosus, solid state fermentation, optimization, response surface methodology.