Abstract:

The aim of this work was to optimize the operational parameters of marine yeast Yarrowia lipolytica ypy01 to increase amylase production using Plackett–Burman (PB) design and response surface methodology (RSM). The results of PB design showed that the concentrations of starch and peptone and initial pH were the most significant factors to influence amylase production. A Central Composite Design (CCD), which is the standard design of RSM, was then employed to further optimize these three factors. The experimental results indicated that the optimized composition of medium was 0.84% starch, 2.25% peptone, 1% yeast extract, 3% NaCl, 0.05% MgSO4, 0.05% CaCl2 and pH 6.8. Under the optimized conditions, the amylase production was up to 2012.50 U/mL in shake flask experiments.