An Optimization Study of α-Amylase Production by Aspergillus niger ATCC 16404 Grown on Orange Waste Powder
Autor: | Labani Kenza, Djekrif-Dakhmouche Scheherazed, Nouadri Tahar, Bennamoun Leila, Gheribi-Aoulmi Zoubida, Meraihi Zahia, Ait Kaki Amel |
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Rok vydání: | 2016 |
Předmět: |
0106 biological sciences
Central composite design biology Chemistry Starch Aspergillus niger Biomass General Medicine biology.organism_classification 01 natural sciences Corn steep liquor chemistry.chemical_compound Orange waste 010608 biotechnology Botany biology.protein Yeast extract Amylase Food science 010606 plant biology & botany |
Zdroj: | Advances in Bioscience and Biotechnology. :123-132 |
ISSN: | 2156-8502 2156-8456 |
DOI: | 10.4236/abb.2016.73011 |
Popis: | In this work, sequential optimization strategy, based on statistical designs, was employed to enhance the production of α-amylase by Aspergillus niger ATCC 16404. This statistical study consists of optimizing the factors that influence the production of α-amylase of A. niger ATCC 16404. Indeed, another statistical study has allowed the selection of 5 factors (pH, starch, yeast extract, “corn steep liquor”, CaCl2 and salts) affecting both the development of mould (biomass) and that of the enzyme production. The central composite design allows the determination of the optimum of these selected factors and a quadratic model explains the factor reaction. Thus, the “ridge analysis” method, has led to maximizing the experimental reaction. The results indicate that the production rate of α-amylase is maximized in the presence of starch at 8.97 g/l, yeast extract at 2.86 g/l, CaCl2 at 1.224 g/l, salts (composed of 25% FeSO4, 7H2O, 25% MnSO4 and 50% MgCl2, 6H2O): FeSO4, 7H2O, MnSO4 0.1518 g/l and MgCl2, 6H2O at 0.3036 g/l. As for the pH, it is maintained at the rate of 5.68. |
Databáze: | OpenAIRE |
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