Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416 |
Resumo: | 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. |
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Brazilian Archives of Biology and Technology |
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Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State FermentationSolid state fermentationAspergillus flavusNSH9Sago hampasCentral Composite DesignResponse Surface MethodologyAmylase 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.Instituto de Tecnologia do Paraná - Tecpar2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416Brazilian Archives of Biology and Technology v.59 2016reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2016150632info:eu-repo/semantics/openAccessMustafa,Siti RatinaHusaini,AhmadHipolito,Cirilo NolascoHussain,HasnainSuhaili,NurshikinRoslan,Hairul Azmaneng2016-07-01T00:00:00Zoai:scielo:S1516-89132016000100416Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2016-07-01T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
title |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation |
spellingShingle |
Application of Response Surface Methodology for Optimizing Process Parameters in the Production of Amylase by Aspergillus flavusNSH9 under Solid State Fermentation Mustafa,Siti Ratina Solid state fermentation Aspergillus flavusNSH9 Sago hampas Central Composite Design Response Surface Methodology |
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 |
author |
Mustafa,Siti Ratina |
author_facet |
Mustafa,Siti Ratina Husaini,Ahmad Hipolito,Cirilo Nolasco Hussain,Hasnain Suhaili,Nurshikin Roslan,Hairul Azman |
author_role |
author |
author2 |
Husaini,Ahmad Hipolito,Cirilo Nolasco Hussain,Hasnain Suhaili,Nurshikin Roslan,Hairul Azman |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Mustafa,Siti Ratina Husaini,Ahmad Hipolito,Cirilo Nolasco Hussain,Hasnain Suhaili,Nurshikin Roslan,Hairul Azman |
dc.subject.por.fl_str_mv |
Solid state fermentation Aspergillus flavusNSH9 Sago hampas Central Composite Design Response Surface Methodology |
topic |
Solid state fermentation Aspergillus flavusNSH9 Sago hampas Central Composite Design Response Surface Methodology |
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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100416 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-4324-2016150632 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.59 2016 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318277404393472 |