Response surface methodology as an approach for optimization of α-amylase production by the new isolated thermotolerant Bacillus licheniformis WF67 strain in submerged fermentation

In this study, a thermo-tolerant isolated Bacillus licheniformis WF67 has produced considerable levels from the extracellular α-amylase under submerged fermentation conditions. To maximize the α-amylase production, both traditional “one factor per time” and statistical optimization were performed. T...

Full description

Saved in:

Bibliographic Details
Published in:	Biocatalysis and agricultural biotechnology Vol. 32; p. 101944
Main Authors:	Saad, Walid F., Othman, Abdelmageed M., Abdel-Fattah, Medhat, Ahmad, Maged S.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-03-2021
Subjects:	Bacillus licheniformis Media optimization Response surface methodology Thermotolerant bacteria α-amylase Media optimization α-amylase Response surface methodology Bacillus licheniformis Thermotolerant bacteria
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	In this study, a thermo-tolerant isolated Bacillus licheniformis WF67 has produced considerable levels from the extracellular α-amylase under submerged fermentation conditions. To maximize the α-amylase production, both traditional “one factor per time” and statistical optimization were performed. The “one factor per time” optimization technique declared the most effective parameters in the process of α-amylase production. Those parameters were cultivation medium pH value, incubation time, soluble starch and beef extract as carbon and nitrogen sources. Response surface methodology (RSM) was employed to get the effective values of those most efficient parameters via different interaction ratios between all of them. Central composite design (CCD) was based on the following values: medium pH (pH 3.0–9.0), incubation time (15–75 h), soluble starch (1.5–19.5 g/L), and beef extract (1.0–13 g/L). Results obtained from CCD approach revealed that the incubation of B. licheniformis WF67 for 50 h, at pH value of 6.33, using the specified medium containing 12.55 g/L soluble starch, and 8.31 g/L beef extract were the optimum values for α-amylase production. Under the previously mentioned conditions α-amylase productivity was improved by about 90% (6.633 U/mL) in comparison to the traditional “one factor per time” optimization results (3.486 U/mL). •Bacillus licheniformis WF67 a thermo-tolerant has isolated to produce α-amylase enzyme.•One factor per time and statistical optimization were performed to maximize the α-amylase production.•The “one factor per time” optimization technique declared the most effective parameters.•RSM was employed to get the effective values of those most efficient parameters.•CCD approach improved the α-amylase productivity by about 90%.
ISSN:	1878-8181 1878-8181
DOI:	10.1016/j.bcab.2021.101944