Optimization of α‐amylase production in solid substrate fermentation

Response surface methodology (RSM) was used to optimize the medium components of α‐amylase production using solid substrate fermentation (SSF). Hazelnut cake (HC), peptone, yeast extract (YE), and (NH₄)₂SO₄ were selected as independent variables for optimization. Central composite design (CCD) was used in design experiments and analysis results. This procedure limited the number of actual experiments performed while allowing possible interactions between the independent variables. By using CCD, 30 experiments were performed for determining the interaction of independent variables and optimization of fermentation medium. The P‐value of the coefficient of linear effect of (NH₄)₂SO₄ concentrations, which was obtained as 0.0001 has shown that this parameter has the greatest effect on the production of α‐amylase. Model F‐value (5.62) implies that the model is significant. The highest α‐amylase activity (4895 IU) was measured when the HC, peptone, YE, and (NH₄)₂SO₄ concentrations in the medium were 22.62, 5.20, 1.62, and 6.81 g L^?1, respectively.