Optimization of alkaline protease production by Aspergillus clavatus ES1 in Mirabilis jalapa tuber powder using statistical experimental design

2008 ◽  
Vol 79 (6) ◽  
Author(s):  
Mohamed Hajji ◽  
Ahmed Rebai ◽  
Néji Gharsallah ◽  
Moncef Nasri
Keyword(s):  
Experimental Design ◽  
Alkaline Protease ◽  
Protease Production ◽  
Statistical Experimental Design ◽  
Aspergillus Clavatus ◽  
Mirabilis Jalapa

Protease Production by Streptomyces sp. Isolated from Brazilian Cerrado Soil: Optimization of Culture Medium Employing Statistical Experimental Design

2003 ◽  
Vol 108 (1-3) ◽  
pp. 749-756 ◽  
Author(s):  
Luciana A. I. De Azeredo ◽  
Leda R. Castilho ◽  
Selma G. F. Leite ◽  
Rosalie R. R. Coelho ◽  
Denise M. G. Freire
Keyword(s):  
Experimental Design ◽  
Culture Medium ◽  
Protease Production ◽  
Statistical Experimental Design ◽  
Brazilian Cerrado ◽  
Streptomyces Sp

scholarly journals Statistical Experimental Design Optimization of Microbial Proteases Production under Co-Culture Conditions for Chitin Recovery from Speckled Shrimp Metapenaeus monoceros By-Product

2020 ◽  
Vol 2020 ◽  
pp. 1-10 ◽  
Author(s):  
Fadoua Jabeur ◽  
Sondes Mechri ◽  
Mouna Kriaa ◽  
Ines Gharbi ◽  
Nejla Bejaoui ◽  
...  
Keyword(s):  
Experimental Design ◽  
Sucrose Concentration ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Protease Production ◽  
Statistical Experimental Design ◽  
Culture Volume ◽  
Powder Concentration ◽  
Chitin Extraction ◽  
Product Powder

This study was designed with the aim to produce microbial proteases in presence of speckled shrimp by-product. For this reason, three strains belonging to Bacillus genus, namely, Aeribacillus pallidus VP3, Lysinibacillus fusiformis C250R, and Anoxybacillus kamchatkensis M1V were studied under co-culture procedure. A Taguchi L27 experimental design was applied to optimize the co-culture parameters. The experimental design was built with 9 factors (by-product powder concentration, the pH of the medium, the temperature, the sucrose concentration, the agitation speed, the inoculum sizes of VP3, M1V, and C250R strains, and the culture volume) at three different levels. The obtained results showed that a total protease activity of 8,182 U/mL could be achieved after 24 h of incubation in presence of 20 g/L shrimp by-product and 10 g/L sucrose, at an initial pH of 7, a 40°C temperature and absorbance, at 600 nm, of inoculum sizes of 0.1, 0.3, and 0.1 for VP3, M1V, and C250R strains, respectively. The agitation was set at 200 rpm, and the final volume was 25 mL. Taguchi’s design allowed the identification of temperature, the inoculum size for strain VP3, the inoculum size for strain M1V, and the final culture volume as the most influencing variables. A Box–Behnken design with 27 experiments was carried out for the optimization of these four selected factors. Following such design, the highest protease production reached was 11,300 U/mL. This yield was obtained in a final culture volume of 15 mL containing 20 g/L shrimp by-product powder and 10 g/L sucrose and inoculated with VP3, C250R, and M1V strains at 0.05, 0.1, and 0.2, respectively. The flasks were incubated at 45°C for 24 h with shaking at 200 rpm. The efficiency of chitin extraction by co-cultivation was investigated under the latter conditions. The chitin yield from shells by-product was 16.7%. Fourier-Transform Infrared (FTIR) analysis of the obtained chitin displayed characteristic profiles similar to that of the commercial α-chitin.

scholarly journals Enhancement of alkaline protease production by Bacillus clausii using Taguchi experimental design

2007 ◽  
Vol 6 (22) ◽  
pp. 2559-2564 ◽  
Author(s):  
Faranak Ghaemi Oskouie Seyedeh ◽  
Tab Fatemeh ◽  
eh ◽  
Yakhchali Bagher ◽  
Eftekhar Fereshteh
Keyword(s):  
Experimental Design ◽  
Alkaline Protease ◽  
Protease Production ◽  
Taguchi Experimental Design ◽  
Bacillus Clausii

Metabolic flux analyses for serine alkaline protease production

2000 ◽  
Vol 27 (10) ◽  
pp. 793-805 ◽  
Author(s):  
Pınar Çalik ◽  
Güzide Çalik ◽  
Serpil Takaç ◽  
Tunçer H Özdamar
Keyword(s):  
Alkaline Protease ◽  
Metabolic Flux ◽  
Protease Production ◽  
Serine Alkaline Protease

A Statistical Experimental Design to Plastein Synthesis with the Mixture of Soy Protein Isolate(SPI) Hydrolysate and Whey Protein Isolate(WPI) Hydrolysate

2011 ◽  
Vol 236-238 ◽  
pp. 2773-2779
Author(s):  
Ying Cao Xu ◽  
Zhi Biao Feng ◽  
Chun Hong Liu
Keyword(s):  
Experimental Design ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Statistical Experimental Design ◽  
Operating Variables ◽  
Enzyme Substrate ◽  
Predicted Values

A statistical experimental design to plastein synthesis which was catalyzed by transglutaminase, using the mixture of soy protein isolate(SPI) hydrolysate and whey protein isolate (WPI) hydrolysate, was investigated. Enzyme/Substrate(E/S:5-25U/g), pH(5-9) and temperature (35-65°C) were selected as major operating variables. To investigate the effects of variables to yield of plastein, the statistical experiment of Box-Behnken design(BBD) and Response Surface methodology(RSM) was employed. Regression analysis showed that the experiment data accorded with the predicted values obtained from quadratic regression equation in BBD with R-Squared of 0.9866 and F-value of 102.51. The optimum results estimated by BBD were as follows: E/S(19.5U/g), pH(6.8), and temperature(50.0°C), gave a maximum plastein yield of 54%. In the present experiment, the preliminary study on plastein functions such as foaming, emulsifying, were showed that plastein had a good biological function.

scholarly journals Alkaline Protease Production by Aspergillus terreus BAB-346 using Poultry Litter Waste

2016 ◽  
Vol 5 (10) ◽  
pp. 174-184
Author(s):  
Gopalkumar G. Raol ◽  
Priyanka M. Patel ◽  
B.V. Raol ◽  
Rakeshkumar R. Panchal
Keyword(s):  
Alkaline Protease ◽  
Aspergillus Terreus ◽  
Poultry Litter ◽  
Protease Production
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