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Statistical optimization of [alpha]-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation

Panda S.H., Swain M.R., Kar S., Ray R.C., Montet D.. 2008. Polish Journal of Microbiology, 57 (2) : p. 149-155.

Production and purification of [alpha]-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fermentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e. incubation period, pH and temperature on enzyme production. A full factorial Central Composite Design was applied to study these main factors that affected a-amylase production. The experimental results showed that the optimum incubation period, pH and temperature were 36 h, 7.0 and 35°C, respectively. The purified enzyme (by ammonium sulphate precipitation) had a molecular mass of 75 450 Da in SDS-PAGE. (Résumé d'auteur)

Mots-clés : probiotique; alpha amylase; fermentation; lactobacillus plantarum

Thématique : Traitement et conservation des produits alimentaires

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