Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation
Amylase is recognized as one of the important commercial enzymes. This group of enzymes has the ability in hydrolyzing starch into smaller oligosacharides. The present work aimed to determine the optimum fermentation conditions for maximum production of crude amylase enzyme by Aspergillus flavus NSH...
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Instituto de Tecnologia do Paraná (Tecpar)
2016-05-01
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doaj-b25fdcfd9b1840fda68d9eb616c3c1e72020-11-25T01:34:58ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242016-05-0159010.1590/1678-4324-2016150632S1516-89132016000100416Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State FermentationSiti Ratina MustafaAhmad HusainiCirilo Nolasco HipolitoHasnain HussainNurshikin SuhailiHairul Azman RoslanAmylase is recognized as one of the important commercial enzymes. This group of enzymes has the ability in hydrolyzing starch into smaller oligosacharides. The present work aimed to determine the optimum fermentation conditions for maximum production of crude amylase enzyme by Aspergillus flavus NSH9 employing response surface methodology (RSM).Central composite design (CCD) was applied to determine the optimal fermentation condition with respect to the four main process parameters such as temperature, initial moisture content, pH and the incubation period. Solid state fermentation (SSF) was performed using 5.0 g of sago hampas inoculated with 1x107sporesmL-1following the experimental design obtained using CCD and further optimized by RSM. The initial moisture, pH and temperature showed significant effect on the amylase production (p<0.05). The maximum amylase activity produced was achieved and recorded as 1.055 ± 0.03U mL-1after four days of fermentation period with 100% (v/v) moisture holding capacity, pH 6.5 and temperature at 28°C. The optimum fermentation conditions for amylase production was determined with A. flavusNSH9 on sago hampas.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416&lng=en&tlng=enSolid state fermentationAspergillus flavusNSH9Sago hampasCentral Composite DesignResponse Surface Methodology |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Siti Ratina Mustafa Ahmad Husaini Cirilo Nolasco Hipolito Hasnain Hussain Nurshikin Suhaili Hairul Azman Roslan |
spellingShingle |
Siti Ratina Mustafa Ahmad Husaini Cirilo Nolasco Hipolito Hasnain Hussain Nurshikin Suhaili Hairul Azman Roslan Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation Brazilian Archives of Biology and Technology Solid state fermentation Aspergillus flavusNSH9 Sago hampas Central Composite Design Response Surface Methodology |
author_facet |
Siti Ratina Mustafa Ahmad Husaini Cirilo Nolasco Hipolito Hasnain Hussain Nurshikin Suhaili Hairul Azman Roslan |
author_sort |
Siti Ratina Mustafa |
title |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title_short |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title_full |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title_fullStr |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title_full_unstemmed |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title_sort |
application of response surface methodology for optimizing process parameters in the production of amylase by aspergillus flavusnsh9 under solid state fermentation |
publisher |
Instituto de Tecnologia do Paraná (Tecpar) |
series |
Brazilian Archives of Biology and Technology |
issn |
1678-4324 |
publishDate |
2016-05-01 |
description |
Amylase is recognized as one of the important commercial enzymes. This group of enzymes has the ability in hydrolyzing starch into smaller oligosacharides. The present work aimed to determine the optimum fermentation conditions for maximum production of crude amylase enzyme by Aspergillus flavus NSH9 employing response surface methodology (RSM).Central composite design (CCD) was applied to determine the optimal fermentation condition with respect to the four main process parameters such as temperature, initial moisture content, pH and the incubation period. Solid state fermentation (SSF) was performed using 5.0 g of sago hampas inoculated with 1x107sporesmL-1following the experimental design obtained using CCD and further optimized by RSM. The initial moisture, pH and temperature showed significant effect on the amylase production (p<0.05). The maximum amylase activity produced was achieved and recorded as 1.055 ± 0.03U mL-1after four days of fermentation period with 100% (v/v) moisture holding capacity, pH 6.5 and temperature at 28°C. The optimum fermentation conditions for amylase production was determined with A. flavusNSH9 on sago hampas. |
topic |
Solid state fermentation Aspergillus flavusNSH9 Sago hampas Central Composite Design Response Surface Methodology |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416&lng=en&tlng=en |
work_keys_str_mv |
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