Production of thermostable β-amylase and pullulanase by Clostridium thermosulfurogenes SV2 in solid-state fermentation: Screening of nutrients using Plackett-Burman design

Screening of fifteen nutrients belonging to four categories, viz., carbon, nitrogen, salt and complex organic sources was carried out using Plackett-Burman design for the production of thermostable β-amylase and pullulanase by Clostridium thermosulfurogenes SV2 in solid-state fermentation (SSF). This design involves screening of up to `n−1' variables in just `n' number of experiments. Regression co-efficients and t-values were calculated by subjecting the experimental data to statistical analysis. Lactose, diammonium hydrogen phosphate, calcium chloride and casein hydrolysate showed higher regression co-efficients in the biomass formation. Among the fifteen nutrients screened, based on their performance in terms of product promoting ability, availability and cost, magnesium chloride, potato starch, ferrous sulphate, pearl millet flour and corn steep liquor were identified as most effective and, therefore, selected for inclusion in further optimization studies.