Alkaline Protease Production by an Isolated Bacilluscirculans under Solid‐State Fermentation Using Agroindustrial Waste: Process Parameters Optimization

Abstract

Alkaline protease production using isolated Bacillus circulans under solid-state fermentation environment was optimized by using Taguchi orthogonal array (OA) experimental design (DOE) methodology to understand the interaction of a large number of variables spanned by factors and their settings with a small number of experiments in order to economize the process optimization. The software-designed experiments with an OA worksheet of L-27 was selected to optimize fermentation (temperature, particle size, moisture content and pH), nutrition (yeast extract and maltose), and biomaterial-related (inoculum size and incubation time) factors for the best production yields. Analysis of experimental data using Qualitek-4 methodology showed significant variation in enzyme production levels (32,000-73,000 units per gram material) and dependence on the selected factors and their assigned levels. Validation of experimental results on alkaline protease production by this bacterial strain based on DOE methodology revealed 51% enhanced protease production compared to average performance of the fermentation, indicating the importance of this methodology in the evaluation of main and interaction effects of the selected factors individually and in combination for bioprocess optimization.

Optimization of selective production media for enhanced production of xylanases in submerged fermentation by Thielaviopsis basicola MTCC 1467 using L16 orthogonal array

“…CH-M-035 (Flores et al 1996). Evaluation of fermentation conditions for xylanase production Metabolite production by microorganism depends on the physiological, nutritional, and biochemical nature of the microbe employed, improvement of production and the factors which play major role for this may vary from organism to organism (Prakasham et al 2005;Subba Rao et al 2008a, b). Preliminary investigations indicated that fermentation factors such as medium pH (7), carbon source (rice straw), nitrogen source (peptone), and major salts are critical for enzymes production by T. basicola 1467.…”

“…L 16 -orthogonal array method is based on modified methods described by Taguchi (Taguchi andWu 1980 and1986), which overcomes many problems associated with conventional methodology. The modified version consists of four distinct phases: (a) designing the experiments, (b) running and analyzing, (c) analysis and (d) validation of assumptions (Prakasham et al 2005). Five typical fermentation factors i.e.…”

Partial purification and properties of a laundry detergent compatible alkaline protease from a newly isolated Bacillus species Y

“…Proteases have a long history of application in food and detergent industries with the detergent alkaline proteases holding the largest share of the enzyme market [2]. Although a wide range of microorganisms are known to date to produce proteases, a large proportion of the commercially available alkaline proteases are derived from Bacillus strains because of its ability to secrete large amounts of alkaline proteases having signifi cant proteolytic activity and stability at considerably high pH and temperatures [3]. Many of the available alkaline proteases exhibited low activity and stability towards detergent formulations.…”

Optimization of L-methionine Bioconversion to Aroma-active Methionol by Kluyveromyces lactis Using the Taguchi Method

“…This is achieved by the design of an orthogonal array (OA) that is reported to be both efficient and cost-effective (Peace, 1993). Although the Taguchi method has been widely applied in the manufacturing industry, this method has only been explored, to a limited extent, as a way of optimizing processes in fermentation and food processing (Prakasham, Rao, Rao, & Sarma, 2005;Rao, Prakasham, Prasad, Rajesham, Sarma, & Rao, 2004). A recent review also highlighted the application of the Taguchi method in biotechnology where the method was shown to be successful in increasing the efficiency of several biotechnological processes (Rao, Kumar, Prakasham, & Hobbs, 2008).…”