Research Article
Optimization of Fermentation Medium for the Production of Glucose Isomerase Using Streptomyces sp. SB-P1
Table 2
Plackett Burman design for optimization of fermentation medium for GI production.
| Block | Glucose | Xylose | Sucrose | Wheat husk | Orange bagasse | Peanut shell | Tryptone | Peptone | Yeast extract | Soybean flour | Potassium nitrate | Magnesium sulphate | Cobalt chloride | Dipotassium hydrogen phosphate |
| 1 | 1.0 | 10.0 | 10.0 | 1.0 | 10.0 | 15.0 | 1.0 | 1.0 | 1.0 | 1.0 | 2.5 | 0.2 | 0.24 | 0.2 | 1 | 10.0 | 10.0 | 10.0 | 10.0 | 00 | 1.0 | 10.0 | 20.0 | 1.0 | 20.0 | 2.5 | 0.2 | 0.024 | 0.2 | 1 | 10.0 | 1.0 | 10.0 | 10.0 | 10 | 15.0 | 1.0 | 1.0 | 7.0 | 20.0 | 0.5 | 1.0 | 0.24 | 0.2 | 1 | 1.0 | 1.0 | 10.0 | 10.0 | 00 | 15.0 | 10.0 | 1.0 | 1.0 | 1.0 | 0.5 | 1.0 | 0.024 | 2.0 | 1 | 10.0 | 1.0 | 0.0 | 10.0 | 10 | 1.0 | 10.0 | 20.0 | 1.0 | 1.0 | 0.5 | 0.2 | 0.24 | 0.2 | 1 | 1.0 | 1.0 | 10.0 | 1.0 | 10 | 1.0 | 10.0 | 20.0 | 7.0 | 20.0 | 0.5 | 0.2 | 0.24 | 2.0 | 1 | 10.0 | 10.0 | 0.0 | 1.0 | 10 | 15.0 | 1.0 | 20.0 | 7.0 | 1.0 | 0.5 | 0.2 | 0.024 | 2.0 | 1 | 1.0 | 10.0 | 0.0 | 10.0 | 10 | 15.0 | 10.0 | 1.0 | 1.0 | 20.0 | 2.5 | 0.2 | 0.24 | 2.0 | 1 | 10.0 | 1.0 | 10.0 | 10.0 | 00 | 1.0 | 1.0 | 1.0 | 7.0 | 1.0 | 2.5 | 0.2 | 0.24 | 2.0 | 1 | 1.0 | 1.0 | 0.0 | 1.0 | 0.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 0.5 | 0.2 | 0.024 | 0.2 | 1 | 1.0 | 10.0 | 10.0 | 10.0 | 10 | 1.0 | 1.0 | 20.0 | 7.0 | 1.0 | 2.5 | 1.0 | 0.024 | 0.2 | 1 | 10.0 | 10.0 | 0.0 | 1.0 | 0.0 | 1.0 | 10.0 | 1.0 | 7.0 | 1.0 | 2.5 | 1.0 | 0.24 | 2.0 | 1 | 10.0 | 1.0 | 0.0 | 1.0 | 0.0 | 15.0 | 1.0 | 20.0 | 1.0 | 20.0 | 2.5 | 1.0 | 0.24 | 0.2 | 1 | 10.0 | 10.0 | 0.0 | 10.0 | 10 | 1.0 | 1.0 | 1.0 | 1.0 | 20.0 | 0.5 | 1.0 | 0.024 | 2.0 | 1 | 10.0 | 1.0 | 10.0 | 1.0 | 10 | 15.0 | 10.0 | 20.0 | 1.0 | 1.0 | 2.5 | 1.0 | 0.024 | 2.0 | 1 | 1.0 | 10.0 | 10.0 | 1.0 | 0.0 | 1.0 | 1.0 | 20.0 | 1.0 | 20.0 | 0.5 | 1.0 | 0.24 | 2.0 | 1 | 1.0 | 10.0 | 0.0 | 10.0 | 0.0 | 15.0 | 10.0 | 20.0 | 7.0 | 1.0 | 0.5 | 1.0 | 0.24 | 0.2 | 1 | 1.0 | 1.0 | 0.0 | 1.0 | 10 | 1.0 | 10.0 | 1.0 | 7.0 | 20.0 | 2.5 | 1.0 | 0.024 | 0.2 | 1 | 1.0 | 1.0 | 0.0 | 10.0 | 0.0 | 15.0 | 1.0 | 20.0 | 7.0 | 20.0 | 2.5 | 0.2 | 0.024 | 2.0 | 1 | 10.0 | 10.0 | 10.0 | 1.0 | 0.0 | 15.0 | 10.0 | 1.0 | 7.0 | 20.0 | 0.5 | 0.2 | 0.024 | 0.2 |
|
|
Note. The concentration of ingredients is according to g/L.
|