Optimization of α-amylase production by Bacillus sp. using response surface methodology

Response surface methodology (RSM) is a technique widely used to optimize various processes. This review presents the state-of-the-art applications of RSM in the optimization of different food processes such as extraction, drying, blanching, enzymatic hydrolysis and clarification, production of microbial metabolites, and formulation. The principles of RSM, its implementation steps, and different designs (full factorial design (FFD), Box-Behnken design (BBD), and central composite design (CCD)) are described. Furthermore, this work presents a comprehensive study of RSM literature recently published about the various food process fields and evaluating their RSM elements summarized in tables. Finally, the challenges and future prospects of using this statistical technique in the food industry processes are discussed. It can be concluded that appropriate selection of RSM design, independent variables (screening), and levels of the factors significantly influences the successful application of RSM. In addition, validity evaluation of the optimum conditions predicted through RSM is crucial too.

Applications of Response Surface Methodology in the Food Industry Processes

This article overviews the enzymes produced by microorganisms, which have been extensively studied worldwide for their isolation, purification and characterization of their specific properties. Researchers have isolated specific microorganisms from extreme sources under extreme culture conditions, with the objective that such isolated microbes would possess the capability to bio-synthesize special enzymes. Various Bio-industries require enzymes possessing special characteristics for their applications in processing of substrates and raw materials. The microbial enzymes act as bio-catalysts to perform reactions in bio-processes in an economical and environmentally-friendly way as opposed to the use of chemical catalysts. The special characteristics of enzymes are exploited for their commercial interest and industrial applications, which include: thermotolerance, thermophilic nature, tolerance to a varied range of pH, stability of enzyme activity over a range of temperature and pH, and other harsh reaction conditions. Such enzymes have proven their utility in bio-industries such as food, leather, textiles, animal feed, and in bio-conversions and bio-remediations.

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RR Chirumamila

Papers

A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources