Amylase production in submerged culture using principal component analysis

Abstract The aim of our work was to study the production of α-amylase and glucoamylase in submerged culture by a species of Aspergillus niger screened for its high amylase activity. Statistical analysis was not used to optimize fermentation conditions but it was employed in a new approach to describe the culture behaviour. Principal component analysis (PCA) was applied to describe the influence of three agitation speeds on the rate of amylases synthesis and on the evolution of other indirect growth factors. The results of this analysis showed that the oxygen transfer at various agitation speeds affected the levels of enzymes, their production rates and the CO 2 production rate (indirect mea…