Response Surface Methodology for the Optimization of α-Amylase Production by Bacillus subtilis ZJF-1A5

2011 ◽  
Vol 236-238 ◽  
pp. 2323-2326 ◽  
Author(s):  
Jun Liang Sun ◽  
Xin Hong Liang ◽  
Jie Zeng ◽  
Guang Lei Li ◽  
Jun Liang Sun
Keyword(s):  
Response Surface Methodology ◽  
Bacillus Subtilis ◽  
Response Surface ◽  
Process Parameters ◽  
Submerged Fermentation ◽  
Enzyme Production ◽  
Statistical Approach ◽  
Alpha Amylase ◽  
Positive Interaction ◽  
Amylase Production

The aim of this work was to optimize the process parameters through the statistical approach for the production of alpha amylase by Bacillus subtilis ZJF-1A5 in submerged fermentation (SMF). The process parameters influencing the enzyme production were identified by using response surface methodology. Among the variables screened, the temperature and time were most significant and showed a positive interaction. The optimum levels were: temperature 35.8 °C, pH 5.03 and time 54h and under these conditions α-amylase yield was up to 191.15 U/mL.

Response Surface Methodology for the Optimization of Spicy Black Beans

2011 ◽  
Vol 267 ◽  
pp. 800-804
Author(s):  
Yao Jun Sun ◽  
Hai Yan Gao ◽  
Yuan Wang ◽  
Li Sun
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Process Parameters ◽  
Statistical Approach ◽  
Positive Interaction ◽  
Black Beans ◽  
Black Bean ◽  
Optimum Formula

The aim of this work was to optimize the process parameters through the statistical approach for the tingle and bot black bean. The process parameters influencing the tingle and bot black bean production were identified by using response surface methodology. The variables screened were most significant and showed a positive interaction. Optimum formula of spicy black beans could be achieved at pepper 3.125%, Chinese prickly 2.15%, and salt 3.035%. Such conditions resulted in score of 92.

scholarly journals Optimization of critical process parameters for amylase production by Bacillus sp. using statistical approach (RSM)

2017 ◽  
Vol 7 (3) ◽  
pp. 7 ◽  
Author(s):  
Rachna Singh ◽  
Deepak Chand Sharma ◽  
Mahendra Kumar Gupta
Keyword(s):  
Process Parameters ◽  
Enzyme Production ◽  
Statistical Approach ◽  
Three Dimensional ◽  
Fold Increase ◽  
Bacillus Sp ◽  
Physiochemical Parameters ◽  
Amylase Production ◽  
Critical Process Parameters ◽  
Physical And Chemical

The aim of this work was to optimize the process parameters through the statistical approach for the production of alpha amylase by Bacillus sp. in submerged fermentation (SMF). Initially critical physical and chemical process parameters influencing the enzyme production were identified by Plackett-Burman method (eleven variables, seven nutritional, two physical and two dummies) were analyzed. Then optimum levels of most influencing parameters affecting amylase production were obtained by CCD and results were analyzed by standard analysis of variance (ANOVA). The effect of interaction of physiochemical parameters on the amylase production (z axis) was studied by plotting three dimensional response surface curves against any two independent variables. A high similarity was observed between the predicted and experimental results, which reflected the accuracy and applicability of RSM to optimize the process for enzyme production. As a result of RSM the optimum values for starch concentration -0.65%, (NH4)2SO4 -0.55% and pH- 8.33. As a result of media optimization, a titre of 1, 22,000 U/L-1 was achieved. A total of 2.4 fold increase in enzyme activity was observed.

Response surface methodology for the optimization of alpha amylase production by Bacillus amyloliquefaciens

2008 ◽  
Vol 99 (11) ◽  
pp. 4597-4602 ◽  
Author(s):  
Dhanya Gangadharan ◽  
Swetha Sivaramakrishnan ◽  
K. Madhavan Nampoothiri ◽  
Rajeev K. Sukumaran ◽  
Ashok Pandey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Bacillus Amyloliquefaciens ◽  
Alpha Amylase ◽  
Amylase Production
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