Optimization of medium components for phytase production on orange peel flour by Klebsiella sp. DB3 using response surface methodology

Abstract

Statistical experimental designs were applied for the optimization of phytase production by a bacteria Klebsiella sp. DB3 in orange peel flour. Four factors i.e., orange peel flour, ammonium dihydrogen phosphate, temperature and pH were optimized using central composite design (CCD). The optimum levels of variables that supported maximum enzyme activity were orange peel bran 2.0%, sucrose 2.0% and ammonium dihydrogen phosphate (NH4H2PO4) 0.1% and pH 5.5. The validity of the model in optimized conditions was verified. An overall 5.25-fold enhancement in phytase activity (0.60 to 3.15 U) was attained due to the optimization.