Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.

BACKGROUND: Statistically based experimental designs were applied to Bacillus subtilis SPB1 biosurfactant extraction. The extracted biosurfactant was tested as an additive in dough formulation. RESULTS: The Plackett-Burman screening method showed that methanol volume, agitation speed and operating temperature affect biosurfactant extraction. The effect was studied and adjusted using response surface methodology. The optimal values were identified as 5 mL methanol, 180 rpm and 25 °C, yielding predicted responses of 2.1 ± 0.06 for the purification factor and 87.47% ± 1.58 for the retention yield. Study of the incorporation of purified lipopeptide powder into the dough preparation in comparison with a commercial surfactant - soya lecithin - reveal that SPB1 biosurfactant significantly improves the textural properties of dough (hardness, springiness, cohesion and adhesion) especially at 0.5 g kg⁻¹. At the same concentration (0.5 g kg⁻¹), the effect of SPB1 biosurfactant was more pronounced than that of soya lecithin. Also, this biosurfactant considerably enhanced the gas retention capacity in the course of fermentation. CONCLUSION: These results show that SPB1 biosurfactant could be of great interest in the bread-making industry. A method for preparative extraction of lipopeptide biosurfactant with methanol as the extraction solvent has been effectively established.

Decolorization of Solophenyl Red 3BL Polyazo Dye by Laccase-Mediator System: Optimization through Response Surface Methodology.

The decolorization of direct Solophenyl red 3BL (SR), a polyazo dye extensively used in textile industry was studied. The Fomes fomentarius laccase alone did not decolorize SR. The natural redox mediator, acetosyringone (AS), was necessary for decolorization to occur. Box-Behnken design was used to evaluate the effects of three parameters, namely, enzyme concentration (0.5-2.5 U mL(-1)), redox mediator concentration (3-30 µM), and incubation time (1-24 h), on the SR decolorization yield. The fitted mathematical model allowed us to plot response surfaces as well as isoresponse curves and to determine optimal decolorization conditions. The results clearly indicated that the AS concentration was the main factor influencing the SR decolorization yield. The selected optimal conditions were enzyme concentration 0.8 U mL(-1), mediator concentration 33 µM, and time 14 h 30 min. These conditions allowed 79.66% of SR decolorization versus 80.70% for the predicted value. These results showed a promising future of applying laccase-AS system for industrial wastewater bioremediation.

Application of Asymetrical and Hoke Designs for Optimization of Laccase Production by the White-Rot Fungus Fomes fomentarius in Solid-State Fermentation.

Statistical approaches were employed for the optimization of different cultural parameters for the production of laccase by the white rot fungus Fomes fomentarius MUCL 35117 in wheat bran-based solid medium. first, screening of production parameters was performed using an asymmetrical design 2(5)3(3)//16, and the variables with statistically significant effects on laccase production were identified. Second, inoculum size, CaCl(2) concentration, CuSO(4) concentration, and incubation time were selected for further optimization studies using a Hoke design. The application of the response surface methodology allows us to determine a set of optimal conditions (CaCl(2), 5.5 mg/gs, CuSO(4), 2.5 mg/gs, inoculum size, 3 fungal discs (6 mm Ø), and 13 days of static cultivation). Experiments carried out under these conditions led to a laccase production yield of 150 U/g dry substrate.