Statistical Optimization of Fermentation Parameters for Cellulase Production Utilizing Banana Peel

Abstract

Aim: To optimize the physical parameters of solid state fermentation (SSF) by implementing statistical tool for production of cellulase, one of the potential biocatalyst in industries. Study Design: Fermentation was carried out by the employment of response surface methodology (RSM) based on the Box-Behnken design (BBD) available in software Design-Expert (Version 7) Stat-Ease, Inc. Place and Duration of Study: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India, between June 2014 and December 2014. Methodology: The optimization of environmental factors for production of cellulase (FPase) was carried out by response surface methodology (RSM) based on the Box-Behnken design (BBD). The design included a total of 29 experimental trials that comprised time and temperature of fermentation, amount of substrate and hydration ratio as model factors for three levels. Results: The mutual interaction between the independent variables under optimized conditions yielded FPase at the level of 8.05 U/ gds and total dissolved protein at the level of 1.4 mg/ml which were close to the predicted values from the model (7.95 U/gds and 1.39 mg/ml respectively for FPase and protein). The ideal parameters for cellulase production by Aspergillus sp. were 25% of hydration, 33ºC, 3.1 g of substrate and 7 days of fermentation. Conclusion: A good correspondence between the predicted values from the model and the experimental values were seen. Consequently, we can use this methodology to adequately describe the interaction effect between the important independent variables influencing the fermentation process and the responses.