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E-Journal of Chemistry
Volume 4, Issue 2, Pages 145-153
http://dx.doi.org/10.1155/2007/254613

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

G. Srinu Babu, R. R. Shiva Kiran, N. Lokeswari, and K. Jaya Raju

Center for Biotechnology, Department of chemical Engineering, Andhra University, Visakhapatnam, 5300003, India

Received 2 July 2006; Accepted 3 August 2006

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.

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.