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A statistical approach for the productionof thermostable and alklophilic alpha-amylase from Bacillusamyloliquefaciens KCP2 under solid-state fermentation

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ABSTRACT

The bacterial strain producing thermostable, alklophilic alpha-amylase wasidentified as Bacillus amyloliquefaciens KCP2using 16S rDNA gene sequencing data (NCBI Accession No: KF112071). Medium componentswere optimized through the statistical approach for the synthesis of alpha-amylaseby the organism under solid-state fermentation using wheat bran as the substrate.The medium components influencing the enzyme production were identified using atwo-level fractional factorial Plackett–Burman design. Among the various variablesscreened, starch, ammonium sulphate and calcium chloride were found to be mostsignificant medium components. The optimum levels of these significant parameterswere determined employing the response surface Central Composite design whichsignificantly increased the enzyme production with the supplementation of starch0.01 g, ammonium sulphate 0.2 g and 5 mM calcium chloride in the production medium.Temperature and pH stability of the alpha-amylase suggested its wide application inthe food and pharmaceutical industries.

No MeSH data available.


Response surface graph showing interaction effects betweenconcentration of starch and ammonium sulphate (a), starch and calcium chloride (b), and ammonium sulphate and calcium chloride (c)
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Fig4: Response surface graph showing interaction effects betweenconcentration of starch and ammonium sulphate (a), starch and calcium chloride (b), and ammonium sulphate and calcium chloride (c)

Mentions: The effect of interaction of variables on enzyme (alpha-amylase production)yield was studied against any two independent variables while keeping the otherindependent variables at their constant level. These response surface plots orcontour plots can be used to predict the optimal values for different testvariables. Therefore, three response surfaces were obtained by considering all thepossible combinations. Three-dimensional response plot shown in Fig. 4a describes the behaviour of alpha-amylaseproduction, main effect, interaction effect and squared effect (nonlinear) ofstarch and ammonium sulphate at different concentrations. Both the components attheir lower level did not show any significant effect on the alpha-amylaseproduction. The shape of the response surface curves showed a moderate interactionbetween these tested variables. Increase in the starch concentration leads togradual decrease in the enzyme production, while increase in the ammonium sulphateconcentration results in the significant increase in the alpha-amylase production.Figure 4b depicts three-dimensionalcurve and contour plot of the calculated response surface from the interactionbetween starch and calcium chloride while keeping fixed concentration of ammoniumsulphate. The level of the calcium chloride in the production medium showedprominent effect on the alpha-amylase production. Increase in the calcium chlorideconcentration leads to concomitant increment in the alpha-amylase yield, whileboth components at their lower level did not result in the higher enzyme yield.Figure 4c depicts the interaction ofammonium sulphate and calcium chloride where the shape of the response surfaceindicates positive interaction between these two factors. The enzyme yield wasfound to increase with simultaneous increase in concentration of both thecomponents. Both the components at their lower level did not show any significanteffect on the enzyme yield.Fig. 4


A statistical approach for the productionof thermostable and alklophilic alpha-amylase from Bacillusamyloliquefaciens KCP2 under solid-state fermentation
Response surface graph showing interaction effects betweenconcentration of starch and ammonium sulphate (a), starch and calcium chloride (b), and ammonium sulphate and calcium chloride (c)
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

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getmorefigures.php?uid=PMC4362744&req=5

Fig4: Response surface graph showing interaction effects betweenconcentration of starch and ammonium sulphate (a), starch and calcium chloride (b), and ammonium sulphate and calcium chloride (c)
Mentions: The effect of interaction of variables on enzyme (alpha-amylase production)yield was studied against any two independent variables while keeping the otherindependent variables at their constant level. These response surface plots orcontour plots can be used to predict the optimal values for different testvariables. Therefore, three response surfaces were obtained by considering all thepossible combinations. Three-dimensional response plot shown in Fig. 4a describes the behaviour of alpha-amylaseproduction, main effect, interaction effect and squared effect (nonlinear) ofstarch and ammonium sulphate at different concentrations. Both the components attheir lower level did not show any significant effect on the alpha-amylaseproduction. The shape of the response surface curves showed a moderate interactionbetween these tested variables. Increase in the starch concentration leads togradual decrease in the enzyme production, while increase in the ammonium sulphateconcentration results in the significant increase in the alpha-amylase production.Figure 4b depicts three-dimensionalcurve and contour plot of the calculated response surface from the interactionbetween starch and calcium chloride while keeping fixed concentration of ammoniumsulphate. The level of the calcium chloride in the production medium showedprominent effect on the alpha-amylase production. Increase in the calcium chlorideconcentration leads to concomitant increment in the alpha-amylase yield, whileboth components at their lower level did not result in the higher enzyme yield.Figure 4c depicts the interaction ofammonium sulphate and calcium chloride where the shape of the response surfaceindicates positive interaction between these two factors. The enzyme yield wasfound to increase with simultaneous increase in concentration of both thecomponents. Both the components at their lower level did not show any significanteffect on the enzyme yield.Fig. 4

View Article: PubMed Central

ABSTRACT

The bacterial strain producing thermostable, alklophilic alpha-amylase wasidentified as Bacillus amyloliquefaciens KCP2using 16S rDNA gene sequencing data (NCBI Accession No: KF112071). Medium componentswere optimized through the statistical approach for the synthesis of alpha-amylaseby the organism under solid-state fermentation using wheat bran as the substrate.The medium components influencing the enzyme production were identified using atwo-level fractional factorial Plackett–Burman design. Among the various variablesscreened, starch, ammonium sulphate and calcium chloride were found to be mostsignificant medium components. The optimum levels of these significant parameterswere determined employing the response surface Central Composite design whichsignificantly increased the enzyme production with the supplementation of starch0.01 g, ammonium sulphate 0.2 g and 5 mM calcium chloride in the production medium.Temperature and pH stability of the alpha-amylase suggested its wide application inthe food and pharmaceutical industries.

No MeSH data available.