Optimization of media composition for α-amylase production in liquid state fermentation of bitter cassava by aspergillus niger

Khalaf, Abubakir I. and Alam, Md Zahangir and Mohd. Salleh, Hamzah (2014) Optimization of media composition for α-amylase production in liquid state fermentation of bitter cassava by aspergillus niger. Journal of Pure and Applied Microbiology, 8 (s.ed 1). pp. 719-724. ISSN 0973-7510

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Abstract

A number of media components influencing a-amylase production by Aspergillus niger O103A were studied using local bitter variety of cassava (Manihotes cuelenta) as the main substrate. The media components (cassava, maltose, glucose, yeast extract, urea, NH4NO3, KH2PO4, CaCl2, MgSO4.7H2O, NaCl, and FeSO4.7H2O) were analyzed using Plackett?Burman design. Optimal concentrations of the components contributing positively to enzyme production were further determined using one factor at a time (OFAT) and response surface methodology (RSM) method. Among different nitrogen and supplementary carbon sources tested, yeast extract 2 g/l and maltose 3 g/L were most effective for maximum production of enzyme (49 U/ml). The results show a favorable a-amylase production by applying statistical approach in optimization process.

Item Type:	Article (Note)
Additional Information:	4157/38273
Uncontrolled Keywords:	α-amylase; response surface methodology; Bitter cassava; Aspergillus niger; submerge fermentation
Subjects:	T Technology > TP Chemical technology > TP248.13 Biotechnology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	Dr. Md. Zahangir Alam
Date Deposited:	15 Sep 2014 14:50
Last Modified:	23 Jul 2021 09:48
URI:	http://irep.iium.edu.my/id/eprint/38273

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