OPTIMIZATION OF AMYLASE PRODUCTION BY BACILLUS AMYLOLIQUEFACIENS USING POTATO PEEL POWDER

Reena Mol. S

doi:10.29121/shodhkosh.v5.i1.2024.4642

Authors

Reena Mol. S Department of Biotechnology, Sree Narayana Arts and Science College, Kumarakom, Kerala 686563, India.

DOI:

https://doi.org/10.29121/shodhkosh.v5.i1.2024.4642

Keywords:

Amylase, Statistical Optimization, Bacillus, Food Industry

Abstract [English]

The current study was conducted to improve the production of amylase using Bacillus amyloliquefaciens using both traditional and statistical methods. A central composite design with 20 experiments was utilized to optimize three independent variables, which were selected using the one factor at a time (OFAT) method, to achieve maximum amylase production. The chosen factors, when utilized with this statistical optimization method, demonstrated 3 times increases in amylase production, in comparison to the OFAT technique. The analysis of variance (ANOVA) indicated a high coefficient of determination (R2) and was statistically significant (p < 0.05). The three-dimensional response graph revealed an interdependent interaction among the key variables.

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