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Statistical optimization of α-amylase production by Bacillus brevis MTCC 7521 in solid-state fermentation using cassava bagasse

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Abstract

Production of α-amylase under solid-state fermentation by Bacillus brevis MTCC 7521 has been investigated using cassava bagasse as the substrate, one of the major solid wastes released during extraction of starch from cassava (Manihot esculenta). Response surface methodology was used to evaluate the effect of the main variables, i.e. incubation period (36 h), moisture holding capacity (60%), pH (7.0) and temperature (60°C) on enzyme production by applying a full factorial central composite design. The maximum hydrolysis of soluble starch (85%) and cassava starch (75%) was obtained with the application of 4 mL (≈ 14,752 units) of B. brevis crude enzyme after 5 h of incubation.

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Abbreviations

ANOVA:

analysis of variances

CCD:

central composite design

MHC:

moisture holding capacity

RSM:

response surface methodology

SmF:

submerged fermentation

SSF:

solid-state fermentation

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Authors and Affiliations

  1. Microbiology Laboratory, Regional Center, Central Tuber Crops Research Institute (CTCRI), PO: Dumuduma Housing Board, Bhubaneswar, 751019, India

    Ramesh C. Ray & Shaktimay Kar

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  1. Ramesh C. Ray
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  2. Shaktimay Kar
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Correspondence to Ramesh C. Ray.

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Ray, R.C., Kar, S. Statistical optimization of α-amylase production by Bacillus brevis MTCC 7521 in solid-state fermentation using cassava bagasse. Biologia 64, 864–870 (2009). https://doi.org/10.2478/s11756-009-0160-1

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  • DOI: https://doi.org/10.2478/s11756-009-0160-1

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