Author(s)

Djekrif-Dakhmouche Scheherazed^1*, Bennamoun Leila¹, Ait Kaki Amel¹, Labani Kenza¹, Nouadri Tahar¹, Gheribi-Aoulmi Zoubida², Meraihi Zahia¹

¹Research lab in enzymatic engineering, Dept of Biology, Mentouri University, Constantine, Algeria.
²Department of Mathematics, Mentouri University, Constantine, Algeria.

In this work, sequential optimization strategy, based on statistical designs, was employed to enhance the production of α-amylase by Aspergillus niger ATCC 16404. This statistical study consists of optimizing the factors that influence the production of α-amylase of A. niger ATCC 16404. Indeed, another statistical study has allowed the selection of 5 factors (pH, starch, yeast extract, “corn steep liquor”, CaCl₂ and salts) affecting both the development of mould (biomass) and that of the enzyme production. The central composite design allows the determination of the optimum of these selected factors and a quadratic model explains the factor reaction. Thus, the “ridge analysis” method, has led to maximizing the experimental reaction. The results indicate that the production rate of α-amylase is maximized in the presence of starch at 8.97 g/l, yeast extract at 2.86 g/l, CaCl₂ at 1.224 g/l, salts (composed of 25% FeSO₄, 7H₂O, 25% MnSO₄ and 50% MgCl₂, 6H₂O): FeSO₄, 7H₂O, MnSO₄ 0.1518 g/l and MgCl₂, 6H₂O at 0.3036 g/l. As for the pH, it is maintained at the rate of 5.68.

α-Amylase, Aspergillus niger, Optimization, Central Composite Design, Ridge Regression

Scheherazed, D. , Leila, B. , Amel, A. , Kenza, L. , Tahar, N. , Zoubida, G. and Zahia, M. (2016) An Optimization Study of α-Amylase Production by Aspergillus niger ATCC 16404 Grown on Orange Waste Powder. Advances in Bioscience and Biotechnology, 7, 123-132. doi: 10.4236/abb.2016.73011.