Improvement of bacterial α-amylase production and application using two steps statistical factorial design

摘要: Abstract Five agro-industrial wastes (AIW) were selected to verify their potential as low cost substrate produce α-amylase enzyme by bacterial strains using solid state fermentation (SSF) and submerged (SMF). Among the AIW used strawberry leaves watermelon rind produced maximum production under SMF B.subtilis B. licheniformis, respectively. Co-culture of licheniformis (1:1) on (Citrullus lanatus) improved 176.3% 329.2%, respectively compared mono culture licheniformis. Decreasing agitation speed 100 rpm increased 58.1%. In addition, pretreatment WMR with different methods before inhibited production. Using two steps statistical factorial design (Plackett-Burman Central Composite) optimize medium enhanced 10.3-fold. The could effectively hydrolyze AIW, however highest saccharification yield reducing sugar (75% 15 mg/ml) obtained cantaloupe peel (Cucumis melo). It is superior use a novel for glucose (78.3%) uronic acid (21.3%). Moreover, Composite condition 3.73-fold.