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Statistical optimization of alpha-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation

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Panda S. H., Swain M. R., Kar S., Ray R. C., Montet D.

Polish Journal of Microbiology

2008

tom 57

nr 2

Production and purification of α-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fennentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected α-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35°C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE.

Ograniczanie wyników

1 Polish Journal of Microbiology

1 Kar S.

1 Montet D.

1 Panda S. H.

1 Ray R. C.

1 Swain M. R.

1 2008

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Statistical optimization of alpha-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation