Aims: A low-cost medium for α-amylase is critical for the growing demands of
Method: In this study, α-amylase production was investigated using different agro-industrial
products (wheat bran, cheese whey, soy bean cake, hazelnut oil cake) and supplemental
nutrients (peptone, ammonium sulfate) using semi-solid substrate fermentation (SSSF).
Observation: The experiments were planned in two stages. The first aim was to screen
important nutrients for enzyme production using the Placket-Burman design.
Result: Three components (wheat bran, cheese whey, and peptone) were determined to have
an important effect on α-amylase production. The possibility of further optimization was
examined by using the Central Composite Design.
Conclusion: The maximum α-amylase activity was obtained (11,196 U/ml) using 4.9 g/l of
wheat bran, 28.7 v/v% cheese whey, and 3.7 g/l of peptone.