Statistical optimization of substrate, carbon and nitrogen source by response surface methodology for pectinase production using Aspergillus fumigatus MTCC 870 in submerged fermentation

Abstract

Optimization procedure using response surface methodology (RSM) based on face centered central composite design (FCCCD) with three factors (concentrations of wheat flour, glucose and ammonium nitrate) was used in order to investigate the effect of these parameters on the production of pectinase from Aspergillus fumigatus MTCC 870. According to the results of RSM, concentrations of wheat flour, glucose and ammonium nitrate were significant (p<0.05) on enzyme production. As a result of this optimization, maximum pectinase activity (15.46 IU/mL) was achievable at wheat flour (0.25 g/100 mL), glucose concentration (0.25 g/100 mL) and ammonium nitrate concentration (0.25 g/100 mL).