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Pak. J. Bot., 48(6): 2557-2561, 2016.

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  Updated: 22-12-16

 

 

 

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 60oC 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.

 


 


 


 


   
   

 

   
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