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Application of Statistical Experimental Designs for the Optimization of Medium Constituents for the Production of L-Asparaginase by Serratia Marcescens

Author(s): Sandhya Poornima | Murali Yugandhar Nikku | Asha Immanuel Raju Chaduvula | Venkata Ratna Ravi Kumar Dasari | Sri Rami Reddy Donthireddy

Journal: Journal of Microbial & Biochemical Technology
ISSN 1948-5948

Volume: 02;
Issue: 04;
Start page: 089;
Date: 2010;
Original page

Keywords: L-Asparaginase | Sesame oil cake | Optimization | Plackett– Burman design | Doehlert experimental design | Serratia marcescens

Statistical experimental designs were applied for the optimization of medium constituents for L-Asparaginaseproduction by Serratia marcescens NCIM 2919 in solid state fermentation (SSF) using sesame oil cake (SOC) as thesole substrate. Using Plackett–Burman design (PBD), moisture content of substrate, glucose and NaNO3 were identifi edas signifi cant variables which highly infl uenced L-Asparaginase production and these variables were subsequentlyoptimized using a Doehlert experimental design (DD). Besides reducing the number of experiments required foroptimization, this technique allowed to quantify the amount of L-Asparaginase in any part of the experimental domain.The optimum conditions were found to be moisture content of the substrate 68.64 (%), glucose 3.093 (%w/w) and NaNO31.013 (%w/w). L-Asparaginase activity at these optimum conditions was 110.795 U/g ds (Units/g of dried sesame oilcake waste as substrate).
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