عنوان المقالة:Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology
Poonam Yadav, Anil Kumar Chauhan, Mohammed A. Al-Sebaeai and Suman Yadav
الملخص الانجليزي
The enzyme α-L-rhamnosidase [E.C.3.2.1.40] specifically cleaves terminal α-L-rhamnose from a large number of natural products containing glycosides. This property provides this enzyme an important biotechnological application including removal of bitterness from citrus fruit juices, enhancement of grape wine aroma, removal of hesperidin crystals from orange juices, tomato pulp digestion and also help in conversion of clinical important steroids. In this study, production of α-L-rhamnosidase in submerged state fermentation from Aspergillus flavus was optimized using Taguchi DOE methodology. This statistical method provide the study of interaction of a large number of factors at different levels settings with a small number of experimental runs which leads to considerable economy in time and cost for the process optimization. The objective of this research was to determine the significant parameters for the production of α-L-rhamnosidase by Aspergillus flavus in submerged fermentation. Five factors Viz. inducer concentration (naringin), incubation days, temperature, pH and metal ion at two levels were selected with orthogonal array layout of L16 (25 ). The experimental result indicate that inducer concentration (0.5% naringin), incubation days (7), temperature (28 0C), and pH (6.0) were the important factors for α-L-rhamnosidase production by Aspergillus flavus in submerged state fermentation at the optimum levels
تاريخ النشر
01/02/2017
الناشر
International Journal of Current Microbiology and Applied Sciences
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6731