title: Optimization of α-amylase production by Bacillus subtilis RSKK96: using the Taguchi experimental design approach.
abstract: In this study, the Taguchi experimental design was applied to optimize the conditions for α-amylase production by Bacillus subtilis RSKK96, which was purchased from Refik Saydam Hifzissihha Industry (RSHM). Four factors, namely, carbon source, nitrogen source, amino acid, and fermentation time, each at four levels, were selected, and an orthogonal array layout of L(16) (4(5)) was performed. The model equation obtained was validated experimentally at maximum casein (1%), corn meal (1%), and glutamic acid (0.01%) concentrations with incubation time to 72 h in the presence of 1% inoculum density. Point prediction of the design showed that maximum α-amylase production of 503.26 U/mg was achieved under optimal experimental conditions.
authors.affiliation: Dicle University, Diyarbakır Vocational School, Diyarbakır, Turkey.
authors.forename: Ersin
authors.initials: E
authors.lastname: Uysal
authors.forename: Nurullah
authors.initials: N
authors.lastname: Akcan
authors.forename: Zübeyde
authors.initials: Z
authors.lastname: Baysal
authors.forename: Fikret
authors.initials: F
authors.lastname: Uyar
mesh_terms: D000704:Analysis of Variance; D001412:Bacillus subtilis / Q000201:enzymology*; D002364:Caseins; D003470:Culture Media; D005285:Fermentation; D018698:Glutamic Acid; D012107:Research Design; D013997:Time Factors; D003313:Zea mays; D000516:alpha-Amylases / Q000096:biosynthesis*
chemical_list: D002364:Caseins; D003470:Culture Media; D018698:Glutamic Acid; D000516:alpha-Amylases