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Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation

The extracellular production of pullulanase from Bacillus flavothermus KWF-1 using experimental design was studied. Two-level full factorial design was applied to enhance these nutrient constituents with respect to pullulanase production. Statistical analysis (ANOVA) have identified that tapioca sta...

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Main Authors: Abu Samah, Rozaimi, Nik Mahmood, Nik Azmi, Goh, Kian Mau, Hassan, Osman, Md Illias, Rosli
Format: Article
Language:English
Published: Penerbit UTM Press 2008
Subjects:
TP Chemical technology
Online Access:http://eprints.utm.my/id/eprint/8837/1/UTMjurnalTEK_49F_DIS%5B35%5D.pdf
http://eprints.utm.my/id/eprint/8837/
http://www.penerbit.utm.my
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spelling my.utm.88372010-10-14T04:43:48Z http://eprints.utm.my/id/eprint/8837/ Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation Abu Samah, Rozaimi Nik Mahmood, Nik Azmi Goh, Kian Mau Hassan, Osman Md Illias, Rosli TP Chemical technology The extracellular production of pullulanase from Bacillus flavothermus KWF-1 using experimental design was studied. Two-level full factorial design was applied to enhance these nutrient constituents with respect to pullulanase production. Statistical analysis (ANOVA) have identified that tapioca starch was the most significant factor affecting the enzyme production. Diagnostic plots obtained from ANOVA revealed abnormalities with respect to the response data. Therefore, data transformation was advantageous in order to make the distribution of the response variable closer to the normal distribution and to stabilize the variance of the response, as well as to improve the fit of the model to the data. An improved model was attained with higher coefficient of determination (R2 = 0.9523) compared to original R2 of 0.9280. The enhanced medium consisted of (% w/v): 3.0 tapioca starch, 0.11 peptone from casein, 0.08 KH2PO4, 0.02 MnSO4 and an initial pH of 9.0, produced 3.498 U/ml pullulanase, which was approximately 4.5 fold increment than that obtained from initial medium (0.791 U/ml). Penerbit UTM Press 2008-12 Article PeerReviewed application/pdf en http://eprints.utm.my/id/eprint/8837/1/UTMjurnalTEK_49F_DIS%5B35%5D.pdf Abu Samah, Rozaimi and Nik Mahmood, Nik Azmi and Goh, Kian Mau and Hassan, Osman and Md Illias, Rosli (2008) Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation. Jurnal Teknologi (49F). pp. 383-396. ISSN 0127-9696 http://www.penerbit.utm.my
institution Universiti Teknologi Malaysia
building UTM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Malaysia
content_source UTM Institutional Repository
url_provider http://eprints.utm.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Abu Samah, Rozaimi
Nik Mahmood, Nik Azmi
Goh, Kian Mau
Hassan, Osman
Md Illias, Rosli
Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
description The extracellular production of pullulanase from Bacillus flavothermus KWF-1 using experimental design was studied. Two-level full factorial design was applied to enhance these nutrient constituents with respect to pullulanase production. Statistical analysis (ANOVA) have identified that tapioca starch was the most significant factor affecting the enzyme production. Diagnostic plots obtained from ANOVA revealed abnormalities with respect to the response data. Therefore, data transformation was advantageous in order to make the distribution of the response variable closer to the normal distribution and to stabilize the variance of the response, as well as to improve the fit of the model to the data. An improved model was attained with higher coefficient of determination (R2 = 0.9523) compared to original R2 of 0.9280. The enhanced medium consisted of (% w/v): 3.0 tapioca starch, 0.11 peptone from casein, 0.08 KH2PO4, 0.02 MnSO4 and an initial pH of 9.0, produced 3.498 U/ml pullulanase, which was approximately 4.5 fold increment than that obtained from initial medium (0.791 U/ml).
format Article
author Abu Samah, Rozaimi
Nik Mahmood, Nik Azmi
Goh, Kian Mau
Hassan, Osman
Md Illias, Rosli
author_facet Abu Samah, Rozaimi
Nik Mahmood, Nik Azmi
Goh, Kian Mau
Hassan, Osman
Md Illias, Rosli
author_sort Abu Samah, Rozaimi
title Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
title_short Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
title_full Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
title_fullStr Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
title_full_unstemmed Production of thermostable pullulanase from Bacillus flavothermus KWF-1: medium development using experimental design with data transformation
title_sort production of thermostable pullulanase from bacillus flavothermus kwf-1: medium development using experimental design with data transformation
publisher Penerbit UTM Press
publishDate 2008
url http://eprints.utm.my/id/eprint/8837/1/UTMjurnalTEK_49F_DIS%5B35%5D.pdf
http://eprints.utm.my/id/eprint/8837/
http://www.penerbit.utm.my
_version_ 1643645083673690112
score 13.211869

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