Statistical Evaluation of Medium Components by Plackett-Burman method for Laccase from Pseudomonas aeruginosa ADN04 using Submerged Fermentation
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The effect of medium components on laccase production from using Pseudomonas aeruginosa ADN04 was studied. Placket Burman design was used to evaluate the significant parameters that have large effect on the fermentation and with the experimental design a successful result was obtained. K2HPO4, NaNO3, CaCl2, NH4Cl, CuSO4, NH4H2PO4, ZnSO4, Glucose, Sucrose, Yeast Extract, MgSO4, KH2PO4 was screened for the better media composition. Sucrose, K2HPO4, NH4Cl, Yeast Extract, CaCl2, were standardized according to the F values.
Plackett-Burman Design (PBD), Laccase, submerged fermentation.