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Optimization studies for the production of α-amylase using cheese whey medium

✍ Scribed by Pratima Bajpai; Rajesh K. Gera; Pramod K. Bajpai

Book ID
103523079
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
350 KB
Volume
14
Category
Article
ISSN
0141-0229

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## Abstract The optimization of nutrient levels for the production of α‐amylase by __Bacillus amyloliquefaciens__ was carried out using response surface methodology (RSM) based on the 2^3^ factorial central composite design (CCD). This procedure limited the number of actual experiments performed wh