Abstract:
The aim of this work was to optimize the cultural and production parameters through the statistical approach for the synthesis of alpha amylase by Bacillus amyloliquefaciens in submerged fermentation (SmF) using a combination of wheat bran and groundnut oil cake (1:1) as the substrate. The process parameters influencing the enzyme production were identified using Plackett-Burman design. Among the various variables screened, the substrate concentration, incubation period and CaCl(2) concentration were most significant. The optimum levels of these significant parameters were determined employing the response surface Box-Behnken design, which revealed these as follows: substrate concentration (12.5%), incubation period (42 h) and CaCl(2) (0.0275 M).
