Enhanced production of amylase by optimization of nutritional constituentsusing response surface methodology

Response surface methodology was employed to study the cumulative interacti ve effect of the macronutrients of the media and to optimize their concentr ation to enhance the production of maltooligosaccharide-forming amylase fro m Bacillus circulans GRS 313. A 2(3) factorial central composite experiment al design was used to study the combined effect of the nutritional constitu ents like soybean meal, yeast extract and wheat bran. The p-value of the co efficient for linear effect of soybean meal concentration was found to be 0 .081, suggesting that this was the principal experimental variable having t he,greatest effect on the production of maltooligosaccharide-forming amylas e. The optimal combination of the media constituents for amylase production from the contour plots were: soybean meal = 4.84 g/100 ml, yeast extract = 1.58 g/100 ml, wheat bran = 2.84 g/100 ml. The optimization of the media i ncreased the amylase yield by 1.25 times. (C) 2001 Elsevier Science B.V. Al l rights reserved.