Optimization of Process Parameters by Statistical Experimental Design for Production of Α-mannosidase From Moss Hyophilla Nymaniana (Fleish.) Menzel
Abstract Alpha mannosidases are enzymes with varied applications preferably used in the preparation of important compounds of food and pharmaceutical industries. The production of enzymes is influenced by medium compositions as some of the constituents of the medium directly affect the enzyme synthesis. In the present study, the components of the culture medium are optimized by classical and Taguchi method for α-mannosidase from the suspension culture of the moss Hyophilla nymaniana (Fleish.) Menzel. One factor at a time approach was used in the preliminary screening of factors before proceeding optimization studies. Implementation of Taguchi Design of Experiment generated 16 experimental runs based on five factors sugar, temperature, pH, rpm, and nitrogen source. Analysis of variance (ANOVA) was performed on the obtained results and the optimum condition suggested by statistical calculations was validated in a verification test. The ANOVA result showed that the NH4NO3 contributed maximum on mannosidase production followed by temperature and RPM. Predicted results showed an enhanced mannosidase (63 %) can be achieved with pH 5.8, temperature 26 °C, RPM 120, maltose 1.5 %, and NH4NO3 2 % as carbon and nitrogen source, respectively.