Production optimization by using plackett-burman DESIGN

and Partial Characterization of Amylase

from Aspergillus TUBINGENSIS SY 1

 

Saira Yahya¹, Sadaf Jahangir¹, S. Shahid Shaukat²,

Muhammad Sohail¹ and Shakeel Ahmed Khan¹*

 

¹Department of Microbiology^, University of Karachi, Karachi-75270, Pakistan

²Institute of Environmental Studies, University of Karachi, Karachi-75270, Pakistan

 

Abstract

 

Amylases are omnipresent and exceedingly demanded industrial enzymes. In this study, the conditions of extracellular amylase production from a fungal strain A. tubingensis SY1 were statistically optimized by applying Plackett-Burman equation, under submerged fermentation conditions. Maximum enzyme activity was noted in a medium containing (g/L); Starch (5.0), Peptone (10.0), KH₂PO₄ (2.0), NH₄NO₃ (3.0), KCl (1.0), MgSO₄.7H₂O (1.0), FeSO₄.7H₂O (0.01), Agitation (200 rpm) with an inoculum size 1%. As witnessed from Pareto chart; variables that were most important for amylase production were Peptone, agitation; MgSO₄.7H₂O followed by inoculum size. Partial characterization of the crude enzyme revealed that the optimum temperature and pH for enzyme activity was 60^oC and 5.6, respectively. The residual activity of the enzyme was reduced to 50% after storage for ~3h at 44°- 64°C. The enzyme was, however, stable at a pH range of 3.6 - 5.6 for up to 3h.

 

Key words: Plackett-Burman design, Amylase, A. tubingensis SY 1.