%0 Journal Article
%T UTILISATION DE LA PLANIFICATION EXPERIMENTALE POUR L¡¯OPTIMISATION DE LA PRODUCTION DE L¡¯ ¦Á - AMYLASE PAR RHIZOPUS ORYZAE.
%A A. AIT KAKI- EL-HADEF EL-OKKI
%A H. LEGHLIMI
%A S. DAKHMOUCHE
%A L. BENNAMOUN
%J REMISE : Revue de Microbiologie Industrielle Sanitaire et Environnementale
%D 2012
%I Universit¨¦ Mohammed Premier
%X The production optimization of ¦Á-amylase (E.C.3.2.1.1.) from Rhizopus oryzae fungus is obtained with statistical experimental design. The methodology was based on the Plackett and Burman design (N = 12) [12 experiments and 11 factors in which 8 are real ones (agitation, pH, starch, yeast extract, ¡®¡®corn steep liquor¡¯¡¯, NaNO3 , salts and Tween 80) and 3 errors. This design has been chosen in order to select the factors favoring enzyme production and biomass. The production medium is prepared using cheese whey. The observed results are adjusted using a multiple linear regression. Indeed, the most influential factors on biomass include agitation, starch, yeastextract, the "corn steep liquor" and salts. All these factors increase positively the biomass: a significant way for agitation (p=0.270), (p=0.133) for yeast extract and (p=0.194) for the "corn steep liquor  and salts (p=0.095) and highly significant for starch (p=0.039). In terms of production of ¦Á-amylase, it is positively correlated with starch (p=0.145) and yeast extract (p=0.156) but variation of agitation from 100 to 200 rpm and the addition of NaNO3 to 36 g/l appear to be negatively correlated with the production of the enzyme
%K ¦Á-amylase
%K Rhizopus oryzae
%K cheese way
%K optimization
%K Plackett and Burman design
%U http://www.remise.ma/images/V2012-1/Elhadef%20et%20al,%202012.pdf