Abstract:
The fermentation condition of thermostable alpha amylase by strain Anoxybacillus sp.YIM 342 was optimized by response surface methodology.Based on the single factor experiment,main factors affecting the enzyme activity were screened during the fermentation by Plackett-Burman design,and the optimum values of the main factors were obtained by central composite design.The results showed that the productivity of the enzyme was affected by incubation time and concentrations of soluble starch and CaCl2.The optimized conditions were as follows: starch,11.73 g/L,CaCl2,0.65 g/L,incubation time,37.27 h,tryptone,5 g/L,MgSO4,0.5 g/L,pH 6.5,rotation speed,200 r/min and temperature,55℃.Under these conditions,the amylase activity was 62.71 U/mL,which was 3.25 times better than before.