Date

10-2008

Degree

Bachelor of Science in Chemical Engineering

College

College of Engineering and Agro-Industrial Technology (CEAT)

Adviser/Committee Chair

Jovita L. Movillon

Co-adviser

Pham Binh Chay

Abstract

Optimization of α-amylase production has been studied from Bacillus subtilis NRRL B3411 using cassava meal in a batch fermentor. The fermentations were carried out using 1 liter stirred tank fermentor. The process parameters were nitrogen sources, pH of the media, and temperature of cultivation. Various nitrogen sources were used such as yeast extract, peptone, beef extract, malt extract, (NH₄)₂SO₄, ammonium chloride and ammonium acetate. The optimum pH was also determined by doing batch fermentation at different pH values of 6.0, 7.0, 8.0, 8.5 and 9.0. The optimum process temperature was also determined by doing batch at from 30°C up to 50°C with increment of 5°C . Samples were taken every 6 hrs and analyzed for α-amylase activity and biomass concentration. The optimum pH, temperature, nitrogen source and incubation period obtained are 7.0, 50°C, yeast extract, and 42 hrs. The results were subjected to statistical analysis to determine correlation with results and the parameters varied. Based on the analysis of variance, a strong dependence of α-amylase activity with process variables (i.e. pH of the medium, temperature, incubation time and nitrogen source) was established.

Language

English

LC Subject

Cassava, Biochemical engineering, Enzymes

Call Number

LG 993.5 2008 E62 C84

Document Type

Thesis

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