Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation

Mustafa, Siti Ratina; Husaini, Ahmad; Hipólito, Cirilo Nolasco; Hussain, Hasnain; Suhaili, N; Roslan, Hairul Azman

doi:10.1590/1678-4324-2016150632

Cited by 13 publications

(6 citation statements)

References 15 publications

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“…In previous studies, other researchers have tried amylase optimization using the RSM method. Roy and Mukherjee, 37 Keharom et al 38 and Stergiou et al 39 found positive effects of starch, Zambare 40 and Mustafa et al 41 found positive effects of temperature, and Gangadharan et al 42 found positive effects of CaCl 2 on amylase production using RSM method. The variables of probability p-value <0.05 were considered significant, and p-value higher than 0.05 were not considered significant.…”

Section: One Variable At a Time Approach And Plackett-burman Designmentioning

confidence: 99%

Optimization of the thermostable alkaline and Ca-dependent α−amylase production from Bacillus paralicheniformis by statistical modeling

Bekler

Yalaz

Güven

et al. 2019

JSCS

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A novel amylolytic enzyme producing thermoalkaliphilic bacterium, the source of industrially used enzymes was isolated. Isolated strain was identified by morphological, physio-biochemical tests and the 16S rRNA gene sequence analysis. The optimal conditions of enzyme activity were determined. For higher α-amylase production, the variables such as yeast extract, starch, CaCl 2 , (NH 4) 2 SO 4 , NaCl and MgSO 4 in the α-amylase production medium, the temperature and pH were screened by Plackett-Burman design and optimised using response surface methodology (RSM). The optimal conditions were found to be 0.15 g/L for starch, 0.15 mg/L for CaCl 2 and 60 °C for temperature. By using RSM model, amylase production increase was achieved sevenfold. It is showed that this method can be utilised to optimize α-amylase production in athermophilic bacteria such as Bacillus paralicheniformis.

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Section: One Variable At a Time Approach And Plackett-burman Designmentioning

confidence: 99%

Optimization of the thermostable alkaline and Ca-dependent α−amylase production from Bacillus paralicheniformis by statistical modeling

Bekler

Yalaz

Güven

et al. 2019

JSCS

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“…1 (continued) agitation speed, temperature and incubation period of 5, 4%, 200 rpm, 30 °C and 48 h, respectively. Mustafa et al (2016) determined the optimal fermentation conditions for maximum production of crude amylase enzyme by A. flavus NSH9 employing RSM. The maximum amylase activity was recorded as 1.055 ± 0.03 U/ml after 4 days of fermentation with 100% (v/v) moisture holding capacity, pH 6.5 and temperature 28 °C.…”

Section: Effect Of Combined Cultural Conditions On Enzyme Production mentioning

confidence: 99%

Optimization of gluco-amylase production from Aspergillus spp. for its use in saccharification of liquefied corn starch

Jain

Katyal

2018

3 Biotech

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Fungal gluco-amylase is required for the production of sugars from starchy substrates. Commercially available fungal gluco-amylase is quite costly which makes the process uneconomical. This study was undertaken to standardize physico-chemical parameters for optimum production of gluco-amylases from spp. Two fungal cultures, i.e., and , were compared for gluco-amylase activity both under stationary and shake flask conditions. Among two fungal cultures, maximum gluco-amylase activity was shown by (243.09 U/ml) under stationary conditions as compared to (126.34 U/ml). Gluco-amylase activity of increases by 42.48% from 243.09 to 346.35 U/ml after optimization using response surface methodology, whereby a substrate concentration of 7%, yeast extract 0.25%, temperature 32.5 °C and pH 5.5 were found to be optimum for gluco-amylase production. Crude enzyme was compared with commercial enzyme and it was found that when 500 U of Glucoamylase ex. were inoculated into starch-supplemented minimal media (SSMM) liquefied using 2 g of fungal diastase, it increases the reducing sugar concentration from 2.19 to 21.15 mg/ml and a saccharification efficiency of 77.7% was achieved, whereas 1.5 ml of crude enzyme (extracted from) was able to produce 14.46 mg/ml of reducing sugars with a saccharification efficiency of 53.2%.

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“…Previous researchers have observed similar trends in the SSF system. If the moisture level drops too low, the degree of swelling becomes low resulting in higher water tension while high moisture levels cause the porosity of the substrate to decrease, resulting in lower diffusion rates and lower gas exchange (Mustafa et al., 2016; Sondhi and Saini, 2019). The contour and surface plots revealed that the effect of the incubation time was more pronounced on tannin content.…”

Section: Resultsmentioning

confidence: 99%

Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae

Hawashi

Altway

Widjaja

et al. 2019

Heliyon

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Cassava leaves are a crucial source of alternative protein resources for both humans and livestock in developing societies in African and Asian countries that do not have easy access to available protein sources. Hence, cassava has the capacity to promote the economic development of these countries and provide food security. However, it has some disadvantages due to the anti-nutrient compounds present in its tissues, which limits the nutritional value of cassava leaves. Thus, proper processing of cassava leaves is essential in order to reduce the anti-nutrients to a safer limit before utilization. This study focuses on reducing the tannin content of cassava leaves during solid-state fermentation using Saccharomyces cerevisiae . In addition, the Box-Behnken design of the Response Surface Methodology was applied to optimize various process parameters, such as carbon concentration, nitrogen concentration, moisture content, and incubation time for maximum reduction of tannin content in cassava leaves. A quadratic model was developed for the reduction of tannin content, which resulted in a perfect fit of the experimental data (p < 0.01). The optimal conditions were found at 1.4% (w/w) of carbon concentration, 0.55% (w/w) of nitrogen concentration, 57% (v/w) moisture content, and an incubation time of 96 h. The minimum tannin content obtained under these conditions was 0.125%, which indicated a reduction of 89.32 % in tannin content. Conversely, the protein content was increased with a further increase in fermentation time from 24 to 96 h (from 10.08 to 14.11–16.07 %). Furthermore, the ability of Saccharomyces cerevisiae to produce tannase under solid-state fermentation of cassava leaves was also studied. The maximum yield was obtained with an enzyme activity of 0.53 U/gds after 72 h of incubation.

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Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation

Abstract: Amylase is recognized as one of the important commercial enzymes. This group of enzymes has the ability in

Cited by 13 publications

References 15 publications

Optimization of the thermostable alkaline and Ca-dependent α−amylase production from Bacillus paralicheniformis by statistical modeling

Optimization of the thermostable alkaline and Ca-dependent α−amylase production from Bacillus paralicheniformis by statistical modeling

Optimization of gluco-amylase production from Aspergillus spp. for its use in saccharification of liquefied corn starch

Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae

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