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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 110-118
DOI: https://doi.org/10.20546/ijcmas.2017.603.012


Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology
Poonam Yadav1*, Anil Kumar Chauhan1, Mohammed A. Al-Sebaeai1 and Suman Yadav2
1Centre of Food Science and Technology, Banaras Hindu University, Varanasi-221005, India
2Department of Microbiology, SGPGIMS, Lucknow-226014, India
*Corresponding author
Abstract:

The enzyme α-L-rhamnosidase [E.C.3.2.1.40] specifically cleaves terminal α-L-rhamnose from a large number of natural products containing glycosides. This property provides this enzyme an important biotechnological application including removal of bitterness from citrus fruit juices, enhancement of grape wine aroma, removal of hesperidin crystals from orange juices, tomato pulp digestion and also help in conversion of clinical important steroids. In this study, production of α-L-rhamnosidase in submerged state fermentation from Aspergillus flavus was optimized using Taguchi DOE methodology. This statistical method provide  the study of interaction of a large number of factors at different levels settings with a small number of experimental runs which leads to considerable economy in time and cost for the process optimization. The objective of this research was to determine the significant parameters for the production of α-L-rhamnosidase by Aspergillus flavus in submerged fermentation. Five factors Viz. inducer concentration (naringin), incubation days, temperature, pH and metal ion at two levels were selected with orthogonal array layout of L16 (25). The experimental result indicate that inducer concentration (0.5% naringin), incubation days (7), temperature (28 0C), and pH (6.0) were the important factors for α-L-rhamnosidase production by Aspergillus flavus in submerged state fermentation at the optimum levels.


Keywords: α-L-rhamnosidase, DOE (Design of Experiment), Bitterness, Citrus fruit juice, Narigin.
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How to cite this article:

oonam Yadav, Anil Kumar Chauhan, Mohammed A. Al-Sebaeai and Suman Yadav. 2017. Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of Submerged Culture Conditions by Taguchi DOE Methodology.Int.J.Curr.Microbiol.App.Sci. 6(3): 110-118. doi: https://doi.org/10.20546/ijcmas.2017.603.012