OPTIMISATION OF Bacillus amyloliquefaciens FE-K1 EXTRACELLULAR PEPTIDASE PRODUCTION BY RESPONSE SURFACE METHODOLOGY
In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Trakya University
2018-10-01
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| Series: | Trakya University Journal of Natural Sciences |
| Subjects: | |
| Online Access: | http://dergipark.org.tr/trkjnat/issue/39729/439763?publisher=trakya |
| Summary: | In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme production medium (pH 5-9) and inoculation level (1-5%, v/v) were used as the factors for RSM, and the fermentation time was determined for each trial separately. Results showed that the optimum peptidase production occurred at 33.4°C, pH 6.62 and 2.3% inoculation. It was determined that the fermentation time was only 7h, the crude enzyme had a peptidase activity of 49.17U/mL and a specific activity of 504.77U/mg under the optimised conditions. |
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| ISSN: | 2147-0294 2528-9691 |