Response Surface Optimization of the Critical Medium Components for the Production of α-Galactosidase from Aspergillus parasiticus MTCC-2796

摘要

Response surface methodology was used toevaluate the effect of main variables such as concentration of galactose, yeast extract and wheat bran onα-galactosidase production from Aspergillus parasiticus MTCC-2796 under submerged fermentationconditions. A full factorial Central Composite Designwas applied to study these main factors that affectedα-galactosidase production. The experimental resultsshowed that the optimum concentration of galactose,yeast extract and wheat bran were 1.5 %, 0.06 %and 1.5 %, respectively. This method was efficient asonly 20 experiments were necessary to asses theseconditions, and model adequacy was very satisfactory as the coefficient of determination was 0.9921.