Statistical optimization of amylase production using grape fruit peels in submerged fermentation
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/50538 |
Resumo: | Amylase production by Bacillus licheniformis isolated from fish gut was statistically optimized using grape fruit peels in submerged fermentation. Nutritional parameters were optimized through one factor at a time approach. The selected parameters were grape fruit peels as carbon source, ammonium nitrate as nitrogen source, magnesium sulphate as mineral salt. These parameters along with initial medium pH was optimized through central composite design of response surface methodology. Maximum amylase production was observed at 5% grape fruit peels, 0.9% ammonium nitrate, 0.6% magnesium sulphate when initial pH of medium was adjusted 7. The amylase was optimally active at pH 9 at 80°C. The highest enzyme activity at 80ºC depicted the potential use of the strain especially in textiles and paper industrial processes which are performed at high temperatures. |
id |
UEM-6_aa039fc63b254eb89207787167d11a06 |
---|---|
oai_identifier_str |
oai:periodicos.uem.br/ojs:article/50538 |
network_acronym_str |
UEM-6 |
network_name_str |
Acta scientiarum. Technology (Online) |
repository_id_str |
|
spelling |
Statistical optimization of amylase production using grape fruit peels in submerged fermentationBacillus licheniformis; grape fruit peel; amylase; optimization; response surface methodology; central composite design.Amylase production by Bacillus licheniformis isolated from fish gut was statistically optimized using grape fruit peels in submerged fermentation. Nutritional parameters were optimized through one factor at a time approach. The selected parameters were grape fruit peels as carbon source, ammonium nitrate as nitrogen source, magnesium sulphate as mineral salt. These parameters along with initial medium pH was optimized through central composite design of response surface methodology. Maximum amylase production was observed at 5% grape fruit peels, 0.9% ammonium nitrate, 0.6% magnesium sulphate when initial pH of medium was adjusted 7. The amylase was optimally active at pH 9 at 80°C. The highest enzyme activity at 80ºC depicted the potential use of the strain especially in textiles and paper industrial processes which are performed at high temperatures.Universidade Estadual De Maringá2021-02-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5053810.4025/actascitechnol.v43i1.50538Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e50538Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e505381806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/50538/751375151687Copyright (c) 2021 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessIram, NaziaShakir, Hafiz AbdullahIrfan, MuhammadKhan, MuhammadAli, ShaukatAnwar, ArfaSaeed, SabaQazi, Javed Iqbal2021-03-22T14:19:38Zoai:periodicos.uem.br/ojs:article/50538Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2021-03-22T14:19:38Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
title |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
spellingShingle |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation Iram, Nazia Bacillus licheniformis; grape fruit peel; amylase; optimization; response surface methodology; central composite design. |
title_short |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
title_full |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
title_fullStr |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
title_full_unstemmed |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
title_sort |
Statistical optimization of amylase production using grape fruit peels in submerged fermentation |
author |
Iram, Nazia |
author_facet |
Iram, Nazia Shakir, Hafiz Abdullah Irfan, Muhammad Khan, Muhammad Ali, Shaukat Anwar, Arfa Saeed, Saba Qazi, Javed Iqbal |
author_role |
author |
author2 |
Shakir, Hafiz Abdullah Irfan, Muhammad Khan, Muhammad Ali, Shaukat Anwar, Arfa Saeed, Saba Qazi, Javed Iqbal |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Iram, Nazia Shakir, Hafiz Abdullah Irfan, Muhammad Khan, Muhammad Ali, Shaukat Anwar, Arfa Saeed, Saba Qazi, Javed Iqbal |
dc.subject.por.fl_str_mv |
Bacillus licheniformis; grape fruit peel; amylase; optimization; response surface methodology; central composite design. |
topic |
Bacillus licheniformis; grape fruit peel; amylase; optimization; response surface methodology; central composite design. |
description |
Amylase production by Bacillus licheniformis isolated from fish gut was statistically optimized using grape fruit peels in submerged fermentation. Nutritional parameters were optimized through one factor at a time approach. The selected parameters were grape fruit peels as carbon source, ammonium nitrate as nitrogen source, magnesium sulphate as mineral salt. These parameters along with initial medium pH was optimized through central composite design of response surface methodology. Maximum amylase production was observed at 5% grape fruit peels, 0.9% ammonium nitrate, 0.6% magnesium sulphate when initial pH of medium was adjusted 7. The amylase was optimally active at pH 9 at 80°C. The highest enzyme activity at 80ºC depicted the potential use of the strain especially in textiles and paper industrial processes which are performed at high temperatures. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/50538 10.4025/actascitechnol.v43i1.50538 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/50538 |
identifier_str_mv |
10.4025/actascitechnol.v43i1.50538 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/50538/751375151687 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e50538 Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e50538 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315337411297280 |