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Statistical optimization of chitosanase production by Aspergillus sp. QD-2 in submerged fermentation

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Abstract

Cultivation of chitosanase production by Aspergillus sp. QD-2 under submerged fermentation was optimized. Factors including (NH4)2SO4, inoculum size and initial pH were identified by two-level Plackett-Burman design (PBD) as significant for chitosanase production. The path of steepest ascent was undertaken to determine the optimal region of three significant factors. To determine the optimal values of the significant variables, Box-Behnken design (BBD) and response surface analysis were employed. The quadratic regression model of producing chitosanase showed that the optimal cultivation conditions ((NH4)2SO4 5.164 g/l, inoculum size 8.204% (v/v) and initial pH 4.074) resulted in the improvement of chitosanase activity (85.816 U/ml) as compared to the initial level (26.515 U/ml) after 72 h of fermentation. The optimal pH and temperature of the crude chitosanase were determined to be 5.6 and 55°C, respectively.

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Acknowledgement

This research was supported by the encouragement foundation of Department of Science & Technology of Shandong Province of China for excellent middle-aged scientists (NO.2005gg3202084).

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Authors and Affiliations

  1. School of Life Sciences, Liaocheng University, Liaocheng, 252059, People’s Republic of China

    Hui Zhang, Qing Sang & Wenhui Zhang

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  1. Hui Zhang
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  2. Qing Sang
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  3. Wenhui Zhang
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Correspondence to Hui Zhang.

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Supporting infomation - Isolation of the strain QD-2 (DOC 29692 kb)

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Zhang, H., Sang, Q. & Zhang, W. Statistical optimization of chitosanase production by Aspergillus sp. QD-2 in submerged fermentation. Ann Microbiol 62, 193–201 (2012). https://doi.org/10.1007/s13213-011-0246-1

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  • DOI: https://doi.org/10.1007/s13213-011-0246-1

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