Table 7 Comparative survey of enhanced amylase production by different optimization methods
Microbe | Optimisation method | Carbon source | Nitrogen source | Optimized parameters | Amylase activity (U/ml) | References |
|---|---|---|---|---|---|---|
B. cereus | OFAT and BBD | Starch | Yeast extract | pH—7, time—48 h, SC—5%, T—45 °C | 196.02 | This Study |
B. brevis | CCD | Cassava bagasse | Beef extract | pH—7, time—36 h, MHC—60%, T—60 °C | 4667 | Ray and Kar [75] |
B. licheniformis | BBD | Starch | Yeast extract | NC—0.75%, CaCl2—0.02%, SC—1% | 384 | Abdel-Fattah et al. [76] |
Bacillus sp. | BBD | Starch | Yeast extract | pH—6, time—24 h, AR—130 rpm, T—35 °C | 145.32 | Khusro et al. [4] |
B. subtilis | Non-statistical | Rice flour | Peptone + Tryptone | pH—8, time—24 h, SC—1.25%, T—37 °C | 9 | Dash et al. [77] |
B. sonorensis | CCD | Starch | Ammonium sulphate | pH—9.5, time—72 h, SC—0.5%, T—50 °C | 82.78 | Vyas and Sharma [78] |
B. licheniformis | OFAT and PBD | Starch | Yeast extract | pH—7, time—30 h, AR—160 rpm, T—40 °C | 13.44 | Abel-Nabey and Farag [79] |
Bacillus sp. | 24 factorial | Starch | Peptone | pH—6.2, NC—8.77 g/l, SC—17.58 g/l, T—37 °C |  | Tanyildizi et al. [80] |
Bacillus sp. | PBD and CCD | Starch | Ammoniun sulphate | pH—8.33, NC—0.55%, SC—0.65%, T—50 °C | 122 | Singh et al. [81] |
B. amyloliquifaciens | CCD | Starch | Yeast extract | pH—5, time—5 days, SC—0.60%, T—45 °C |  | Pathania et al. [48] |