期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：2
页码：9-19
出版社：Galati University Press
摘要：The aim of this work was to optimize the cultural and production parameters through thestatistical approach for the synthesis of cold active alpha amylase by Streptomyces4 Alga in submerged fermentation. The process parameters influencing the enzyme production were identified using Plackett-Burman design. Among the vari ous variables screened, the yeast extract and CaCl2were the most signi ficant. The optimum levels of these significant parameters were determined employing the ResponseSurface Methodologyand the Central Composite Design.The most significant variables were determined as follows: yeast extract (5.00g%) and CaCl2(0.25g%). By using the optimal fermentation medium,the cold-active alpha amyl ase production was increased up to23.96 AU,an approximate 4.4-fold improvement over the previous production (5.44 AU) with un-optimizedmedium. The cold-active alpha amylases could be used in bioethanol production at lower temperatures, waste-water treatment and bioremediation in cold climates
