TY - JOUR
T1 - Optimization and Modeling of Process Parameters for Lipase Production by Bacillus brevis
AU - Rajendran, Aravindan
AU - Thangavelu, Viruthagiri
PY - 2012/1
Y1 - 2012/1
N2 - Statistical evaluation of fermentation conditions and nutritional factors by Plackett-Burman two-level factorial design followed by optimization of significant parameters using response surface methodology for lipase production by Bacillus brevis was performed in submerged batch fermentation. Temperature, glucose, and olive oil were found to be the significant factors affecting lipase production. Maximum lipase activity of 5.1 U ml -1 and cell mass of 1.82 g l -1 at 32 h were obtained at the optimized conditions of temperature, 33.7 °C; initial pH, 8; and speed of agitation, 100 rpm, with the medium components: olive oil, 13.73 ml l -1; glucose, 13.98 g l -1; peptone, 2 g l -1; Tween 80, 5 ml l -1; NaCl, 5 g l -1; CH 3COONa, 5 g l -1; KCl, 2 g l -1; CaCl 2·2H 2O, 1 g l -1; MnSO 4·H 2O, 0. 5 g l -1; FeSO 4·7H 2O, 0. 1 g l -1; and MgSO 4·7H 2O, 0. 01 g l -1. The lipase productivity and specific lipase activity were found to be 0. 106 U (ml h) -1 and 2. 55 U mg -1, respectively. Unstructured kinetic models and artificial neural network models were used to describe the lipase fermentation. The kinetic analysis of the lipase fermentation by B. brevis shows that lipase is a growth-associated product.
AB - Statistical evaluation of fermentation conditions and nutritional factors by Plackett-Burman two-level factorial design followed by optimization of significant parameters using response surface methodology for lipase production by Bacillus brevis was performed in submerged batch fermentation. Temperature, glucose, and olive oil were found to be the significant factors affecting lipase production. Maximum lipase activity of 5.1 U ml -1 and cell mass of 1.82 g l -1 at 32 h were obtained at the optimized conditions of temperature, 33.7 °C; initial pH, 8; and speed of agitation, 100 rpm, with the medium components: olive oil, 13.73 ml l -1; glucose, 13.98 g l -1; peptone, 2 g l -1; Tween 80, 5 ml l -1; NaCl, 5 g l -1; CH 3COONa, 5 g l -1; KCl, 2 g l -1; CaCl 2·2H 2O, 1 g l -1; MnSO 4·H 2O, 0. 5 g l -1; FeSO 4·7H 2O, 0. 1 g l -1; and MgSO 4·7H 2O, 0. 01 g l -1. The lipase productivity and specific lipase activity were found to be 0. 106 U (ml h) -1 and 2. 55 U mg -1, respectively. Unstructured kinetic models and artificial neural network models were used to describe the lipase fermentation. The kinetic analysis of the lipase fermentation by B. brevis shows that lipase is a growth-associated product.
KW - Bacillus brevis
KW - Kinetic modeling
KW - Lipase
KW - Plackett-Burman design
KW - Response surface methodology
KW - Submerged fermentation
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U2 - 10.1007/s11947-010-0387-4
DO - 10.1007/s11947-010-0387-4
M3 - Article
AN - SCOPUS:84856227378
SN - 1935-5130
VL - 5
SP - 310
EP - 322
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 1
ER -