Enhanced production of amylase by optimization of nutritional constituents using response surface methodology

Response surface methodology was employed to study the cumulative interactive effect of the macronutrients of the media and to optimize their concentration to enhance the production of maltooligosaccharide-forming amylase from Bacillus circulans GRS 313. A 2(3) factorial central composite experimental design was used to study the combined effect of the nutritional constituents like soybean meal, yeast extract and wheat bran. The p-value of the coefficient for linear effect of soybean meal concentration was found to be 0.081, suggesting that this was the principal experimental variable having the,greatest effect on the production of maltooligosaccharide-forming amylase. The optimal combination of the media constituents for amylase production from the contour plots were: soybean meal = 4.84 g/100 ml, yeast extract = 1.58 g/100 ml, wheat bran = 2.84 g/100 ml. The optimization of the media increased the amylase yield by 1.25 times. (C) 2001 Elsevier Science B.V. All rights reserved.