An Optimization Study of α-Amylase Production by Aspergillus niger ATCC 16404 Grown on Orange Waste Powder

Djekrif-Dakhmouche Scheherazed, Bennamoun Leila, Ait Kaki Amel, Labani Kenza, Nouadri Tahar, Gheribi-Aoulmi Zoubida, Meraihi Zahia
2016 Advances in Bioscience and Biotechnology  
In this work, sequential optimization strategy, based on statistical designs, was employed to enhance the production of α-amylase by Aspergillus niger ATCC 16404. This statistical study consists of optimizing the factors that influence the production of α-amylase of A. niger ATCC 16404. Indeed, another statistical study has allowed the selection of 5 factors (pH, starch, yeast extract, "corn steep liquor", CaCl2 and salts) affecting both the development of mould (biomass) and that of the enzyme
more » ... that of the enzyme production. The central composite design allows the determination of the optimum of these selected factors and a quadratic model explains the factor reaction. Thus, the "ridge analysis" method, has led to maximizing the experimental reaction. The results indicate that the production rate of α-amylase is maximized in the presence of starch at 8.97 g/l, yeast extract at 2.86 g/l, CaCl2 at 1.224 g/l, salts (composed of 25% FeSO4, 7H2O, 25% MnSO4 and 50% MgCl2, 6H2O): FeSO4, 7H2O, MnSO4 0.1518 g/l and MgCl2, 6H2O at 0.3036 g/l. As for the pH, it is maintained at the rate of 5.68.
doi:10.4236/abb.2016.73011 fatcat:mpmab4nitzgbjhgx2nqgf5nmoq