Journal of Chemistry

Journal of Chemistry / 2007 / Article

Open Access

Volume 4 |Article ID 254613 | https://doi.org/10.1155/2007/254613

G. Srinu Babu, R. R. Shiva Kiran, N. Lokeswari, K. Jaya Raju, "Optimization of Protease Production from Aspergillus Oryzae Sp. Using Box-Behnken Experimental Design", Journal of Chemistry, vol. 4, Article ID 254613, 9 pages, 2007. https://doi.org/10.1155/2007/254613

Optimization of Protease Production from Aspergillus Oryzae Sp. Using Box-Behnken Experimental Design

Received02 Jul 2006
Accepted03 Aug 2006

Abstract

Protease production by Aspergillus oryzae was optimized in shake-flask cultures using Box-Behnken experimental design. An empirical model was developed through response surface methodology to describe the relationship between tested variable (peptone, glucose, soyabeanmeal and pH). Maximum enzyme activity was attained with Peptone at 4 g∕L; temperature at 30 °C glucose at 6 g∕L; 30 °C and pH at 10. Experimental verification of the model showed a validation of 95%, which is more than 3-fold increase compare to the basal medium.

Copyright © 2007 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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