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Abstrait
Application of Statistical Experimental Designs for the Optimization of Medium Constituents for the Production of L-Asparaginase by Serratia Marcescens
Sandhya Poornima Vuddaraju, Murali Yugandhar Nikku, Asha Immanuel Raju Chaduvula, Venkata Ratna Ravi Kumar Dasari and Sri Rami Reddy Donthireddy
Abstract Statistical experimental designs were applied for the optimization of medium constituents for L-Asparaginase production by Serratia marcescens NCIM 2919 in solid state fermentation (SSF) using sesame oil cake (SOC) as the sole substrate. Using Plackett–Burman design (PBD), moisture content of substrate, glucose and NaNO3 were identifi ed as signifi cant variables which highly infl uenced L-Asparaginase production and these variables were subsequently optimized using a Doehlert experimental design (DD). Besides reducing the number of experiments required for optimization, this technique allowed to quantify the amount of L-Asparaginase in any part of the experimental domain. The optimum conditions were found to be moisture content of the substrate 68.64 (%), glucose 3.093 (%w/w) and NaNO3 1.013 (%w/w). L-Asparaginase activity at these optimum conditions was 110.795 U/g ds (Units/g of dried sesame oil cake waste as substrate)