title: Statistical optimization of alpha-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation.
abstract: Production and purification of alpha-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fermentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected alpha-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35 degrees C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE.
authors.affiliation: Microbiology Laboratory, Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar 751019, Orissa, India.
authors.forename: Smita H
authors.initials: SH
authors.lastname: Panda
authors.forename: Manas R
authors.initials: MR
authors.lastname: Swain
authors.forename: Shaktimay
authors.initials: S
authors.lastname: Kar
authors.forename: Ramesh C
authors.initials: RC
authors.lastname: Ray
authors.forename: Dider
authors.initials: D
authors.lastname: Montet
mesh_terms: D000704:Analysis of Variance; D002855:Chromatography, Thin Layer; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000201:enzymology*; D019936:Probiotics; D013213:Starch / Q000378:metabolism; D013696:Temperature; D013997:Time Factors; D000516:alpha-Amylases / Q000096:biosynthesis* / Q000302:isolation & purification
chemical_list: D013213:Starch; D000516:alpha-Amylases