OPTIMIZATION OF THERMOPHILIC PULLULANASE AND α-AMYLASE PRODUCTION BY AMYLOLYTIC YEAST
Journal Title: International Journal of Microbiology Research - Year 2014, Vol 6, Issue 2
Abstract
The amylolytic enzymes are the most important group of commercially produced enzymes such as α-amylase (EC 3.2.1.1) and debranching pullulanase (pullulan 6-glucanohydrolase; EC 3.2.1.41). In the present study, optimization of physical and nutritional parameters influencing pullulanase and α-amylase production attempted using the response surface methodology (RSM) from a strain of Clavispora lusitaniae ABS7 isolated from arid zone wheat seeds (Algerian Sahara). A Plackett-Burman design was used for screening of critical components, while the optimum selected factors are determined by the Wilson-Box design. Eight variables (agitation, pH, temperature, starch, yeast extract, (NH4)2SO4, salts and trace-elements) were studied with the screening test. The results revealed that six factors had greater influence on the amylopullulanase production. The CCD was then used to determine the maximum amylopullulanase concentration. The optimum conditions for the highest α-amylase production (13456,36 ± 300 U) and pullulanase production (12611,6±154 were as follows: agitation 136,56 rpm, temperature 54,14°C, starch 2,66 g/l, yeast extract 0,365 g/l, salts solution 8,75 ml/l and trace-elements solution 4,3 ml/l. Also the strain grows at the optimum condition, in fermenter and produces maximally amylopullulanase on an alkaline medium.
Authors and Affiliations
D. S. DJEKRIF, L. GILLMANN, N. COCHET, A. AIT-KAKI, K. LABBANI, T. NOUADRI, Z. MERAIHI
Keywords
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OPTIMIZATION OF THERMOPHILIC PULLULANASE AND α-AMYLASE PRODUCTION BY AMYLOLYTIC YEAST
The amylolytic enzymes are the most important group of commercially produced enzymes such as α-amylase (EC 3.2.1.1) and debranching pullulanase (pullulan 6-glucanohydrolase; EC 3.2.1.41). In the present study, optimizat...