Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce

摘要: Abstract An efficient extracellular alkaline nuclease producing halotolerant bacterium was isolated from fermented shrimp paste ( kapi ) and identified as Allobacillus halotolerans based on the phenotypic analysis 16S rDNA sequence homology. The temperature pH ranges for growth were 20–45 °C (optimum at 37 °C) 6.0–9.0 8.0). A statistical optimization method applied to enhance production using a 20-run, 3-factor with 5-level of central composite design (CCD) generated by expert software. optimum conditions simultaneous deoxyribonuclease (DNase) ribonuclease (RNase) in single media determined 17.5 g/L yeast extract, 1.59% (w/v) NaCl an initial 8.0. maximum productions RNase (59.36 U/mL) DNase (141.21 U/mL) agreement prediction values model proven be adequate. optimized shake-flask experiments validated 7 L lab scale fermenter, increased 3.95-fold 6.77-fold, respectively. Furthermore, preliminary employed flavor enhancer fish sauce fermentation process aspartic acid (776.03 mg/100 mL), glutamic (1613.78 mg/100 mL), 5′-GMP (36.89 mg/100 mL) 5′-AMP (21.49 mg/100 mL) P