Statistical optimization of [alpha]-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation

Production and purification of [alpha]-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fermentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected a-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35°C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE.

Bibliographic Details

Main Authors:	Panda, Smita H., Swain, Manas R., Kar, Shaktimay, Ray, Ramesh C., Montet, Didier
Format:	article biblioteca
Language:	eng
Subjects:	Q02 - Traitement et conservation des produits alimentaires, Lactobacillus plantarum, fermentation, alpha amylase, probiotique, http://aims.fao.org/aos/agrovoc/c_33753, http://aims.fao.org/aos/agrovoc/c_2855, http://aims.fao.org/aos/agrovoc/c_29487, http://aims.fao.org/aos/agrovoc/c_32692,
Online Access:	http://agritrop.cirad.fr/544885/ http://agritrop.cirad.fr/544885/1/document_544885.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!