Optimization of glucose oxidase production by using indigenous fungal strain
Abstract
Glucose oxidase (β-D-glucose:oxygen 1-oxidoreductase; EC 1.1.2.3.4) catalyzes the
oxidation of β-D-glucose to gluconic acid, by utilizing molecular oxygen as an electron
acceptor with simultaneous production of hydrogen peroxide. A number of nutritional
factors influencing glucose oxidase (EC 1.1.3.4) production by indigenous fungal strain
were studied. The synthesis of glucose oxidase by indigenous fungal strain was investigated
by using submerged fermentation at 30 ± 2oC and 200 rpm for 110 hours. Primarily,
nutritional component were selected by significance of each component with respect to
glucose oxidase production was identified by Plackett-Burman design (eight variables
including seven nutritional, e.g sodium nitrate (NaNO3), potassium phosphate (KH2PO4),
magnesium hydrate sulfate (MgSO4.7H2O), iron hydrate sulfate (FeSO4.7H20), peptone,
calcium carbonate (CaCO3), glucose and one dummy or unassigned variable were studied
with twelve experiment). The outcome of Plackett-Burman design showed four factors that
affected the glucose oxidase production, which are glucose, peptone, NaNO3 and CaCO3.