Research Journal of Pharmacy and Technology

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Statistical Evaluation of Medium Components by Plackett-Burman Method for Laccase from Pseudomonas aeruginosa ADN04 using Submerged Fermentation


Affiliations
1 Department of Bioinformatics, Sathyabama University, Chennai-600119, India
2 Department of Biotechnology, Sathyabama University, Chennai – 600119, India
3 Department of Biomedical Engineering, Sathyabama University, Chennai–600119, India
     

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The effect of medium components on laccase production from using Pseudomonas aeruginosa ADN04 was studied. Placket Burman design was used to evaluate the significant parameters that have large effect on the fermentation and with the experimental design a successful result was obtained. K2HPO4, NaNO3, CaCl2, NH4Cl, CuSO4,NH4H2PO4,ZnSO4, Glucose , Sucrose, Yeast Extract,MgSO4, KH2PO4 was screened for the better media composition. Sucrose, K2HPO4, NH4Cl, Yeast Extract, CaCl2, were standardized according to the F values.


Keywords

Plackett-Burman Design (PBD), Laccase, Submerged Fermentation.
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  • Statistical Evaluation of Medium Components by Plackett-Burman Method for Laccase from Pseudomonas aeruginosa ADN04 using Submerged Fermentation

Abstract Views: 238  |  PDF Views: 3

Authors

T. Arunkumar
Department of Bioinformatics, Sathyabama University, Chennai-600119, India
G. Narendrakumar
Department of Biotechnology, Sathyabama University, Chennai – 600119, India
D. Alex Anand
Department of Biomedical Engineering, Sathyabama University, Chennai–600119, India

Abstract


The effect of medium components on laccase production from using Pseudomonas aeruginosa ADN04 was studied. Placket Burman design was used to evaluate the significant parameters that have large effect on the fermentation and with the experimental design a successful result was obtained. K2HPO4, NaNO3, CaCl2, NH4Cl, CuSO4,NH4H2PO4,ZnSO4, Glucose , Sucrose, Yeast Extract,MgSO4, KH2PO4 was screened for the better media composition. Sucrose, K2HPO4, NH4Cl, Yeast Extract, CaCl2, were standardized according to the F values.


Keywords


Plackett-Burman Design (PBD), Laccase, Submerged Fermentation.