Optimization of amylase production by Aspergillus niger cultivated on yam peels in solid state fermentation using response surface methodology

Abstract

The study involved the production of amylase from Aspergillus niger grown on yam peels in solid state fermentation. The process parameters: temperature, pH (initial) and incubation time were optimized for maximum amylase production using central composite design (CCD) of response surface methodology (RSM). Temperature was the most significant (p<0.05) parameter and the maximum interaction occurred between temperature and incubation time. The results of the study indicated that amylase is maximized (30.95 U/ml-min) at optimized levels of 49.53°C, 5.95 and 104 h for temperature, pH (initial) and incubation periods, respectively.   Key words: Response surface methodology (RSM), Aspergillus niger, central composite design, solid state fermentation (ssf), amylase, production, optimization.