Fol. Biol. 2010, 56, 78-82
Response Surface Optimization of the Critical Medium Components for the Production of α-Galactosidase from Aspergillus parasiticus MTCC-2796
Response surface methodology was used to evaluate the effect of main variables such as concentration of galactose, yeast extract and wheat bran on α-galactosidase production from Aspergillus parasiticus MTCC-2796 under submerged fermentation conditions. A full factorial Central Composite Design was applied to study these main factors that affected α-galactosidase production. The experimental results showed that the optimum concentration of galactose, yeast extract and wheat bran were 1.5 %, 0.06 % and 1.5 %, respectively. This method was efficient as only 20 experiments were necessary to asses these conditions, and model adequacy was very satisfactory as the coefficient of determination was 0.9921.
Keywords
α-galactosidase, culture condition, Aspergillus parasiticus, submerged fermentation, response surface methodology.
Funding
This work was financially supported by Deen Dayal Upadhyay Gorakhpur University, Gorakhpur, India.
References
Copyright
This is an open-access article distributed under the terms of the Creative Commons Attribution License.
