Production of Cold-Adapted Amylase by Marine Bacterium <Emphasis Type="Italic">Wangia</Emphasis> sp. C52: Optimization,Modeling, and Partial Characterization |
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Authors: | Jianguo Liu Zhiqiang Zhang Zhiqiang Liu Hu Zhu Hongyue Dang Jianren Lu Zhanfeng Cui |
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Institution: | (1) Center for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266555, People’s Republic of China;(2) School of Physics, Manchester University, Manchester, M60 1QD, UK;(3) Department of Engineering Science, University of Oxford, Oxford, OX1 3PJ, UK; |
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Abstract: | The aim of this work was to optimize the fermentation parameters in the shake-flask culture of marine bacterium Wangia sp. C52 to increase cold-adapted amylase production using two statistical experimental methods including Plackett–Burman
design, which was applied to find the key ingredients for the best medium composition, and response surface methodology, which
was used to determine the optimal concentrations of these components. The results showed starch, tryptone, and initial pH
had significant effects on the cold-adapted amylase production. A central composite design was then employed to further optimize
these three factors. The experimental results indicated that the optimized composition of medium was 6.38 g L−1 starch, 33.84 g L−1 tryptone, 3.00 g L−1 yeast extract, 30 g L−1 NaCl, 0.60 g L−1 MgSO4 and 0.56 g L−1 CaCl2. The optimized cultivation conditions for amylase production were pH 7.18, a temperature of 20°C, and a shaking speed of
180 rpm. Under the proposed optimized conditions, the amylase experimental yield (676.63 U mL−1) closely matched the yield (685.60 U mL−1) predicted by the statistical model. The optimization of the medium contributed to tenfold higher amylase production than
that of the control in shake-flask experiments. |
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