Statistical approach for lipase production from thermotolerant Bacillus
subtilis TTP-06 isolated from a hot spring
Abstract
In present study, response surface methodology was employed for the
optimization of production of extracellular lipase from thermotolerant
Bacillus subtilis TTP-06 which was isolated from Tattapani hot spring of
Himachal Pradesh, India. In Plackett-Burman Design (PBD), interactions
among six different factors viz. glucose and peptone concentration; pH,
temperature, incubation time and olive oil concentration were studied.
The factors which showed a positive effect on the production included
glucose and nitrogen concentration; pH and temperature. The optimum
values of all these positive factors were determined by using Central
Composite Design (CCD). Results of statistical analysis of variance
(ANOVA) indicated a p-value of <0.05 which revealed the
significance of quadratic model with determination coefficient (R2)
value of 0.7846. The optimum concentration of glucose 2.75% (w/v) and
peptone 1.65% (w/v) in a medium of pH 7.5 incubated at temperature 55ºC
for 24 hrs with 1% (v/v) inoculum gave maximum lipase activity of 8.889
U/ml.