Abstract
Production of amylases by fungi under solid-state fermentation is considered the best methodology for commercial scaling that addresses the ever-escalating needs of the worldwide enzyme market. Here response surface methodology (RSM) was used for the optimization of process variables for α-amylase enzyme production from Trichoderma virens using watermelon rinds (WMR) under solid-state fermentation (SSF). The statistical model included four variables, each detected at two levels, followed by model development with partial purification and characterization of α-amylase. The partially purified α-amylase was characterized with regard to optimum pH, temperature, kinetic constant, and substrate specificity. The results indicated that both pH and moisture content had a significant effect (P < 0.05) on α-amylase production (880 U/g) under optimized process conditions at a 3-day incubation time, moisture content of 50%, 30 °C, and pH 6.98. Statistical optimization using RSM showed R2 values of 0.9934, demonstrating the validity of the model. Five α-amylases were separated by using DEAE-Sepharose and characterized with a wide range of optimized pH values (pH 4.5–9.0), temperature optima (40–60 °C), low Km values (2.27–3.3 mg/mL), and high substrate specificity toward large substrates. In conclusion, this study presents an efficient and green approach for utilization of agro-waste for production of the valuable α-amylase enzyme using RSM under SSF. RSM was particularly beneficial for the optimization and analysis of the effective process parameters.
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Abbreviations
- Amyl :
-
Amylase
- WMR :
-
Watermelon rind
- SSF :
-
Solid-state fermentation
- RSM:
-
Response surface methodology
- ANOVA :
-
Analysis of variance
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All authors contributed to the study conception and design. Dr. Abdel-Mageed was responsible for writing, data interpretation, and proof reading and editing the manuscript; Dr. Barakat supervised the work and carried out statistical analysis; Dr. Bassuiny, Dr. Elsayed, and Dr. Salah were involved in literature survey and material collection, and carried out experimental work; Prof. Abdel-Aty supervised the practical work and was involved in data analysis and editing and revision of the manuscript; Prof. Mohamed supervised the practical work and was involved in interpretation of data, and proofreading. All authors read and approved the final manuscript.
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Abdel-Mageed, H.M., Barakat, A.Z., Bassuiny, R.I. et al. Biotechnology approach using watermelon rind for optimization of α-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation. Folia Microbiol 67, 253–264 (2022). https://doi.org/10.1007/s12223-021-00929-2
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DOI: https://doi.org/10.1007/s12223-021-00929-2