Optimization of protease production by Bacillus licheniformis in Sugarcane bagasse using statistical experimental design

Sugarcane bagasse, the residue obtained after extracting the sugar juice fromsugarcane was tested for the production of protease under solid-state fermentation (SSF)using Bacillus licheniformis. The fermentation variables were selected in accordance withPlackett-Burman design and were further optimized via response surface methodologicalapproach. Four significant variables (K2HPO4, Beef extract, NaNO3 and Glycine) wereselected for the optimization studies. The optimum values for the selected variables were;K2HPO4 -0.3464g/gds, Beef extract- 0.1039g/gds, NaNO3- 0.0334g/gds and Glycine-0.1027g/gds.A second-order model equation was suggested and then validatedexperimentally.The model adequacy was very satisfactory as the coefficient of determinationwas 0.95.The maximum protease production was 146.28U/gds. Results from the study arepromising for the economic utilisation of these agro residues, which are abundantlyavailable in many countries.