Submerged fermentation of laccase producing Streptomyces chartreusis using box-behnken experimental design

Response surface methodology was engaged for the optimization of diverse nutritional and physical parameters for laccase production by Streptomyces chartreusis strain NBRC 12753 in the submerged fermentation process. Screening of production parameters was executed using Plackett–Burman design and the variables with statistically momentous effects on laccase production were recognized. Variables such as Cupric sulphate, Pyrogallol and Yeast extract were selected for further optimization studies using Box-Behnken design. The multiple regression coefficients (R) had a value of 0.9606, indicating that the model could explain up to 96.06 % of the variability of the response. This methodology facilitated analysis of the experimental data to establish the optimum conditions for the process and understand the contribution of individual factors to evaluate the response under optimal conditions. Thus application of Box-Behnken approach appears to have potential usage in process application. Key wordsBox-behnken , Laccase ,Response surface methodology, Submerged fermentation