The Experts below are selected from a list of 390 Experts worldwide ranked by ideXlab platform

Ashok Pandey - One of the best experts on this subject based on the ideXlab platform.

  • production and partial purification of a neutral metalloprotease by fungal mixed substrate fermentation
    Food Technology and Biotechnology, 2005
    Co-Authors: Alagarsamy Sumantha, Carlos Ricardo Soccol, Chandran Sandhya, George Szakacs, Ashok Pandey
    Abstract:

    Summary Five strains of fungi belonging to Aspergillus sp. were evaluated by casein agar plate assay and a wheat bran-based solid-state fermentation for selecting a neutral protease-producing culture. Based on the results, A. oryzae NRRL 2217 was selected for further studies. Sixteen different agro-industrial residues were evaluated for their potential to serve as a substrate for neutral protease production by this fungal strain. Results showed that a combination of Coconut Oil Cake and wheat bran in the mass ratio of 1:3 was the best substrate for enzyme production. Various process parameters influencing protease production including fermentation time, initial moisture content, and fermentation temperature were optimised. The medium was supplemented with different nutrients in the form of organic and inorganic nitrogen and carbon sources. Supplementation of chitin increased the enzyme production significantly. Ammonium nitrate as inorganic nitrogen supplement slightly enhanced enzyme production. No organic nitrogen supplement was effective enhancer of enzyme production. Fermentation was performed under optimised conditions (initial moisture content V/m = 50 %, temperature 30 °C, 48 h). Partial purification of the enzyme resulted in a 3-fold increase in the specific activity of the enzyme. The partially purified enzyme was characterised by various features that govern the enzyme activity such as assay temperature, assay pH and substrate concentration. The effect of various metal ions and known protease inhibitors on the enzyme activity was also studied. The enzyme was found to be stable in pH range 7.0–7.5, and at temperature of 50 °C for 35 min. By the activating effect of divalent cations (Mg 2+ ,C a 2+ ,F e 2+ ) and inhibiting effect of certain chelating agents (EGTA, EDTA), the enzyme was found to be a metalloprotease.

  • comparative evaluation of neutral protease production by aspergillus oryzae in submerged and solid state fermentation
    Process Biochemistry, 2005
    Co-Authors: Chandran Sandhya, Alagarsamy Sumantha, George Szakacs, Ashok Pandey
    Abstract:

    Abstract A comparative study was carried out on the production of neutral protease using agro-industrial residues as substrate in solid-state fermentation (SSF) and submerged fermentation (SmF). Seven fungal cultures, viz. three strains of Aspergillus oryzae and four strains belonging to Penicillium sp, P . funiculosum , P . funiculosum, P. pinophilum , P . aculeatum were evaluated using a plate assay for enzyme production, which showed a strain of A. oryzae NRRL 1808 as the most useful culture. Several agro-industrial residues (wheat bran, rice husk, rice bran, spent brewing grain, Coconut Oil Cake, palm kernel Cake, sesame Oil Cake, jackfruit seed powder and olive Oil Cake) were screened for neutral protease production in SmF and SSF. In both systems, wheat bran was the best substrate. Best results in SSF were obtained in a medium having an initial moisture content of 43.6%, when inoculated with 1 ml of spore suspension (8 × 10 8 spores) and incubated at 30 °C for 72 h (31.2 U enzyme per gram of fermented substrate – U/gds). SmF medium (pH 7.5) containing 2% (w/v) wheat bran, when inoculated with 3 ml of spore suspension and incubated at 30 °C and 180 rpm for 72 h gave maximum enzyme yield of 8.7 U/gds. A comparative evaluation of protease yield by the two fermentation systems showed 3.5-fold more enzyme production in SSF, clearly demonstrating the superiority of SSF over SmF.

  • Coconut Oil Cake a potential raw material for the production of α amylase
    Bioresource Technology, 2004
    Co-Authors: Sumitra Ramachandran, George Szakacs, A Patel, Madhavan K Nampoothiri, Febe Francis, Viviana Nagy, Ashok Pandey
    Abstract:

    Solid-state fermentation (SSF) was carried out using Coconut Oil Cake (COC) as substrate for the production of a-amylase using a fungal culture of Aspergillus oryzae. Raw COC supported the growth of the culture, resulting in the production of 1372 U/gds a-amylase in 24 h. Process optimization using a single parameter mode showed enhanced enzyme titre, which was maximum (1827 U/gds) when SSF was carried out at 30 � C for 72 h using a substrate with 68% initial moisture. Supplementation with glucose and starch further enhanced enzyme titre, which was maximum (1911 U/gds) with 0.5% starch. However, maltose inhibited the enzyme production. Studies on the effect of addition of external organic and inorganic nitrogenous compounds further showed a positive impact on enzyme synthesis by the culture. Increase of 1.7-fold in the enzyme activity (3388 U/gds) was obtained when peptone at 1% concentration was added to the fermentation medium. The enzyme production was growth-related, the activity being the maximum when the fungal biomass was at its peak at 72 h. Use of COC as raw material for enzyme synthesis could be of great commercial significance. To the best of our knowledge this is the first report on a-amylase production using COC in SSF. � 2003 Elsevier Ltd. All rights reserved.

  • Alpha amylase from a fungal culture grown on Oil Cakes and its properties
    Brazilian Archives of Biology and Technology, 2004
    Co-Authors: Sumitra Ramachandran, Sunitha Chandran, Gergely Szakács, Anil K. Patel, Carlos Ricardo Soccol, Kesavan Madhavan Nampoothiri, Ashok Pandey
    Abstract:

    Solid-state fermentation was carried out for the production of α-amylase using Aspergillus oryzae. Different Oil Cakes such as Coconut Oil Cake (COC) sesame Oil Cake (SOC), groundnut Oil Cake (GOC), palm kernel Cake (PKC) and olive Oil Cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 300C for 72h using 2 mL spore suspension (6x107spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 500C and pH 5.0.

  • Alpha amylase from a fungal culture grown on Oil Cakes and its properties
    Instituto de Tecnologia do Paraná (Tecpar), 2004
    Co-Authors: Sumitra Ramachandran, Anil K. Patel, Carlos Ricardo Soccol, Kesavan Madhavan Nampoothiri, George Szakacs, Sandhya Chandran, Ashok Pandey
    Abstract:

    Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different Oil Cakes such as Coconut Oil Cake (COC) sesame Oil Cake (SOC), groundnut Oil Cake (GOC), palm kernel Cake (PKC) and olive Oil Cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50(0)C and pH 5.0.Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC), torta de de óleo de amendoim (GOC) torta de óleo de sesamo (SOC), torta de palma (PKC) e torta de óleo de oliva (OOC) foram selecionadas para serem usadas como substratos para produção de enzima e comparadas com o farelo de trigo (WB), GOC foi escolhido por ser o que produziu maiores concentrações de enzima. A combinação WB e GOC (1:1) resultou em maiores títulos da enzima quando em comparação com os substratos individuais. A máxima concentração de enzima (9196 U/ gms) foi obtida quando a FES foi conduzida utilizando WB + GOC, com umidade de 64% e suplementada com lactose e nitrato de amônia (1% cada) a 300C por 72 horas utilizando 2 mL de uma suspensão de esporo (6x107sporos/ml). A purificação parcial da enzima usando frações de sulfato de amônio resultou num aumento de 2-4 vezes o aumento da atividade. A enzima apresentou um peso molecular de 68 Kda pelo SDS_PAGE. Exceto Mn, todos os outros íons metálicos como Ca, K, Na, Mg são inibitórios na produção da enzima

George Szakacs - One of the best experts on this subject based on the ideXlab platform.

  • production and partial purification of a neutral metalloprotease by fungal mixed substrate fermentation
    Food Technology and Biotechnology, 2005
    Co-Authors: Alagarsamy Sumantha, Carlos Ricardo Soccol, Chandran Sandhya, George Szakacs, Ashok Pandey
    Abstract:

    Summary Five strains of fungi belonging to Aspergillus sp. were evaluated by casein agar plate assay and a wheat bran-based solid-state fermentation for selecting a neutral protease-producing culture. Based on the results, A. oryzae NRRL 2217 was selected for further studies. Sixteen different agro-industrial residues were evaluated for their potential to serve as a substrate for neutral protease production by this fungal strain. Results showed that a combination of Coconut Oil Cake and wheat bran in the mass ratio of 1:3 was the best substrate for enzyme production. Various process parameters influencing protease production including fermentation time, initial moisture content, and fermentation temperature were optimised. The medium was supplemented with different nutrients in the form of organic and inorganic nitrogen and carbon sources. Supplementation of chitin increased the enzyme production significantly. Ammonium nitrate as inorganic nitrogen supplement slightly enhanced enzyme production. No organic nitrogen supplement was effective enhancer of enzyme production. Fermentation was performed under optimised conditions (initial moisture content V/m = 50 %, temperature 30 °C, 48 h). Partial purification of the enzyme resulted in a 3-fold increase in the specific activity of the enzyme. The partially purified enzyme was characterised by various features that govern the enzyme activity such as assay temperature, assay pH and substrate concentration. The effect of various metal ions and known protease inhibitors on the enzyme activity was also studied. The enzyme was found to be stable in pH range 7.0–7.5, and at temperature of 50 °C for 35 min. By the activating effect of divalent cations (Mg 2+ ,C a 2+ ,F e 2+ ) and inhibiting effect of certain chelating agents (EGTA, EDTA), the enzyme was found to be a metalloprotease.

  • comparative evaluation of neutral protease production by aspergillus oryzae in submerged and solid state fermentation
    Process Biochemistry, 2005
    Co-Authors: Chandran Sandhya, Alagarsamy Sumantha, George Szakacs, Ashok Pandey
    Abstract:

    Abstract A comparative study was carried out on the production of neutral protease using agro-industrial residues as substrate in solid-state fermentation (SSF) and submerged fermentation (SmF). Seven fungal cultures, viz. three strains of Aspergillus oryzae and four strains belonging to Penicillium sp, P . funiculosum , P . funiculosum, P. pinophilum , P . aculeatum were evaluated using a plate assay for enzyme production, which showed a strain of A. oryzae NRRL 1808 as the most useful culture. Several agro-industrial residues (wheat bran, rice husk, rice bran, spent brewing grain, Coconut Oil Cake, palm kernel Cake, sesame Oil Cake, jackfruit seed powder and olive Oil Cake) were screened for neutral protease production in SmF and SSF. In both systems, wheat bran was the best substrate. Best results in SSF were obtained in a medium having an initial moisture content of 43.6%, when inoculated with 1 ml of spore suspension (8 × 10 8 spores) and incubated at 30 °C for 72 h (31.2 U enzyme per gram of fermented substrate – U/gds). SmF medium (pH 7.5) containing 2% (w/v) wheat bran, when inoculated with 3 ml of spore suspension and incubated at 30 °C and 180 rpm for 72 h gave maximum enzyme yield of 8.7 U/gds. A comparative evaluation of protease yield by the two fermentation systems showed 3.5-fold more enzyme production in SSF, clearly demonstrating the superiority of SSF over SmF.

  • Coconut Oil Cake a potential raw material for the production of α amylase
    Bioresource Technology, 2004
    Co-Authors: Sumitra Ramachandran, George Szakacs, A Patel, Madhavan K Nampoothiri, Febe Francis, Viviana Nagy, Ashok Pandey
    Abstract:

    Solid-state fermentation (SSF) was carried out using Coconut Oil Cake (COC) as substrate for the production of a-amylase using a fungal culture of Aspergillus oryzae. Raw COC supported the growth of the culture, resulting in the production of 1372 U/gds a-amylase in 24 h. Process optimization using a single parameter mode showed enhanced enzyme titre, which was maximum (1827 U/gds) when SSF was carried out at 30 � C for 72 h using a substrate with 68% initial moisture. Supplementation with glucose and starch further enhanced enzyme titre, which was maximum (1911 U/gds) with 0.5% starch. However, maltose inhibited the enzyme production. Studies on the effect of addition of external organic and inorganic nitrogenous compounds further showed a positive impact on enzyme synthesis by the culture. Increase of 1.7-fold in the enzyme activity (3388 U/gds) was obtained when peptone at 1% concentration was added to the fermentation medium. The enzyme production was growth-related, the activity being the maximum when the fungal biomass was at its peak at 72 h. Use of COC as raw material for enzyme synthesis could be of great commercial significance. To the best of our knowledge this is the first report on a-amylase production using COC in SSF. � 2003 Elsevier Ltd. All rights reserved.

  • Alpha amylase from a fungal culture grown on Oil Cakes and its properties
    Instituto de Tecnologia do Paraná (Tecpar), 2004
    Co-Authors: Sumitra Ramachandran, Anil K. Patel, Carlos Ricardo Soccol, Kesavan Madhavan Nampoothiri, George Szakacs, Sandhya Chandran, Ashok Pandey
    Abstract:

    Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different Oil Cakes such as Coconut Oil Cake (COC) sesame Oil Cake (SOC), groundnut Oil Cake (GOC), palm kernel Cake (PKC) and olive Oil Cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50(0)C and pH 5.0.Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC), torta de de óleo de amendoim (GOC) torta de óleo de sesamo (SOC), torta de palma (PKC) e torta de óleo de oliva (OOC) foram selecionadas para serem usadas como substratos para produção de enzima e comparadas com o farelo de trigo (WB), GOC foi escolhido por ser o que produziu maiores concentrações de enzima. A combinação WB e GOC (1:1) resultou em maiores títulos da enzima quando em comparação com os substratos individuais. A máxima concentração de enzima (9196 U/ gms) foi obtida quando a FES foi conduzida utilizando WB + GOC, com umidade de 64% e suplementada com lactose e nitrato de amônia (1% cada) a 300C por 72 horas utilizando 2 mL de uma suspensão de esporo (6x107sporos/ml). A purificação parcial da enzima usando frações de sulfato de amônio resultou num aumento de 2-4 vezes o aumento da atividade. A enzima apresentou um peso molecular de 68 Kda pelo SDS_PAGE. Exceto Mn, todos os outros íons metálicos como Ca, K, Na, Mg são inibitórios na produção da enzima

Sumitra Ramachandran - One of the best experts on this subject based on the ideXlab platform.

  • Coconut Oil Cake a potential raw material for the production of α amylase
    Bioresource Technology, 2004
    Co-Authors: Sumitra Ramachandran, George Szakacs, A Patel, Madhavan K Nampoothiri, Febe Francis, Viviana Nagy, Ashok Pandey
    Abstract:

    Solid-state fermentation (SSF) was carried out using Coconut Oil Cake (COC) as substrate for the production of a-amylase using a fungal culture of Aspergillus oryzae. Raw COC supported the growth of the culture, resulting in the production of 1372 U/gds a-amylase in 24 h. Process optimization using a single parameter mode showed enhanced enzyme titre, which was maximum (1827 U/gds) when SSF was carried out at 30 � C for 72 h using a substrate with 68% initial moisture. Supplementation with glucose and starch further enhanced enzyme titre, which was maximum (1911 U/gds) with 0.5% starch. However, maltose inhibited the enzyme production. Studies on the effect of addition of external organic and inorganic nitrogenous compounds further showed a positive impact on enzyme synthesis by the culture. Increase of 1.7-fold in the enzyme activity (3388 U/gds) was obtained when peptone at 1% concentration was added to the fermentation medium. The enzyme production was growth-related, the activity being the maximum when the fungal biomass was at its peak at 72 h. Use of COC as raw material for enzyme synthesis could be of great commercial significance. To the best of our knowledge this is the first report on a-amylase production using COC in SSF. � 2003 Elsevier Ltd. All rights reserved.

  • Alpha amylase from a fungal culture grown on Oil Cakes and its properties
    Brazilian Archives of Biology and Technology, 2004
    Co-Authors: Sumitra Ramachandran, Sunitha Chandran, Gergely Szakács, Anil K. Patel, Carlos Ricardo Soccol, Kesavan Madhavan Nampoothiri, Ashok Pandey
    Abstract:

    Solid-state fermentation was carried out for the production of α-amylase using Aspergillus oryzae. Different Oil Cakes such as Coconut Oil Cake (COC) sesame Oil Cake (SOC), groundnut Oil Cake (GOC), palm kernel Cake (PKC) and olive Oil Cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 300C for 72h using 2 mL spore suspension (6x107spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 500C and pH 5.0.

  • Alpha amylase from a fungal culture grown on Oil Cakes and its properties
    Instituto de Tecnologia do Paraná (Tecpar), 2004
    Co-Authors: Sumitra Ramachandran, Anil K. Patel, Carlos Ricardo Soccol, Kesavan Madhavan Nampoothiri, George Szakacs, Sandhya Chandran, Ashok Pandey
    Abstract:

    Solid-state fermentation was carried out for the production of alpha-amylase using Aspergillus oryzae. Different Oil Cakes such as Coconut Oil Cake (COC) sesame Oil Cake (SOC), groundnut Oil Cake (GOC), palm kernel Cake (PKC) and olive Oil Cake (OOC) were screened to be used as substrate for the enzyme production and also compared with wheat bran (WB). GOC was found to be the best producer of the enzyme among these. Combination of WB and GOC (1:1) resulted higher enzyme titres than the individual substrates. Maximum amount of enzyme (9196 U/gds) was obtained when SSF was carried out using WB + GOC, having initial moisture of 64% and supplemented with lactose and ammonium nitrate (1% each) at 30ºC for 72h using 2 mL spore suspension (6x10(7)spores/ml). Partial purification of the enzyme using ammonium sulphate fractionation resulted in 2.4-fold increase in the activity. The enzyme showed molecular weight of 68 KDa by SDS-PAGE. Except Mn, all other metal ions such as Ca, K, Na, Mg were found to be inhibitory for the enzyme activity. The enzyme was optimally active at 50(0)C and pH 5.0.Fermentação no Estado Sólido foi empregada na produção de alfa-amilase usando Aspergillus niger. Diferentes tipos de torta foram utilizadas, como torta de óleo de coco (COC), torta de de óleo de amendoim (GOC) torta de óleo de sesamo (SOC), torta de palma (PKC) e torta de óleo de oliva (OOC) foram selecionadas para serem usadas como substratos para produção de enzima e comparadas com o farelo de trigo (WB), GOC foi escolhido por ser o que produziu maiores concentrações de enzima. A combinação WB e GOC (1:1) resultou em maiores títulos da enzima quando em comparação com os substratos individuais. A máxima concentração de enzima (9196 U/ gms) foi obtida quando a FES foi conduzida utilizando WB + GOC, com umidade de 64% e suplementada com lactose e nitrato de amônia (1% cada) a 300C por 72 horas utilizando 2 mL de uma suspensão de esporo (6x107sporos/ml). A purificação parcial da enzima usando frações de sulfato de amônio resultou num aumento de 2-4 vezes o aumento da atividade. A enzima apresentou um peso molecular de 68 Kda pelo SDS_PAGE. Exceto Mn, todos os outros íons metálicos como Ca, K, Na, Mg são inibitórios na produção da enzima

N R Kamini - One of the best experts on this subject based on the ideXlab platform.

  • scale up of a novel tri substrate fermentation for enhanced production of aspergillus niger lipase for tallow hydrolysis
    Bioresource Technology, 2010
    Co-Authors: N G Edwinoliver, K Thirunavukarasu, R B Naidu, Marichetti Kuppuswami Gowthaman, Nakajima T Kambe, N R Kamini
    Abstract:

    A novel tri-substrate fermentation (TSF) process was developed for the production of lipase from Aspergillus niger MTCC 2594 using agro-industrial residues, wheat bran (WB), Coconut Oil Cake (COC) and an agro-product, wheat rawa (WR). The lipase activity was 628.7+/-13 U/g dry substrate (U/gds) at 30 degrees C and 96 h and growth studies indicated that addition of WR significantly augmented the biomass and lipase production. Scale up of lipase production at 100g and 3 kg (3 x 1 kg) tray-level batch fermentation resulted in 96% and 83.0% of enzyme activities, respectively, at 72 h. Maximum activity of 745.7+/-11U/gds was obtained, when fermented substrate was extracted in buffer containing 1% (w/v) sodium chloride and 0.5% (w/v) Triton X-100. Furthermore, the direct application of fermented substrate for tallow hydrolysis makes the process economical for industrial production of biofuel.

S. E. Neelagund - One of the best experts on this subject based on the ideXlab platform.

  • Research Article Optimization of Medium Composition for the Production of Neomycin by Streptomyces fradiae NCIM 2418 in Solid State Fermentation
    2016
    Co-Authors: B. M. Vastrad, S. E. Neelagund
    Abstract:

    Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Neomycin production of Streptomyces fradiae NCIM 2418 was optimized by using response surface methodology (RSM), which is powerful mathematical approach comprehensively applied in the optimization of solid state fermentation processes. In the first step of optimization, with Placket-Burman design, ammonium chloride, sodium nitrate, L-histidine, and ammonium nitrate were established to be the crucial nutritional factors affecting neomycin production significantly. In the second step, a 24 full factorial central composite design and RSM were applied to determine the optimal concentration of significant variable. A second-order polynomial was determined by the multiple regression analysis of the experimental data. The optimum values for the important nutrients for the maximum were obtained as follows: ammonium chloride 2.00%, sodium nitrate 1.50%, L-histidine 0.250%, and ammonium nitrate 0.250 % with a predicted value of maximum neomycin production of 20,000 g kg−1 dry Coconut Oil Cake. Under the optimal condition, the practical neomycin production was 19,642 g kg−1 dry Coconut Oil Cake. The determination coefficient (R2) was 0.9232, which ensures an acceptable admissibility of the model. 1

  • Optimization of Medium Composition for the Production of Neomycin by Streptomyces fradiae NCIM 2418 in Solid State Fermentation
    Hindawi Publishing Corporation, 2014
    Co-Authors: B. M. Vastrad, S. E. Neelagund
    Abstract:

    Neomycin production of Streptomyces fradiae NCIM 2418 was optimized by using response surface methodology (RSM), which is powerful mathematical approach comprehensively applied in the optimization of solid state fermentation processes. In the first step of optimization, with Placket-Burman design, ammonium chloride, sodium nitrate, L-histidine, and ammonium nitrate were established to be the crucial nutritional factors affecting neomycin production significantly. In the second step, a 24 full factorial central composite design and RSM were applied to determine the optimal concentration of significant variable. A second-order polynomial was determined by the multiple regression analysis of the experimental data. The optimum values for the important nutrients for the maximum were obtained as follows: ammonium chloride 2.00%, sodium nitrate 1.50%, L-histidine 0.250%, and ammonium nitrate 0.250% with a predicted value of maximum neomycin production of 20,000 g kg−1 dry Coconut Oil Cake. Under the optimal condition, the practical neomycin production was 19,642 g kg−1 dry Coconut Oil Cake. The determination coefficient (R2) was 0.9232, which ensures an acceptable admissibility of the model