Valorization of de-oiled cakes for xylanase production and optimization using central composite design by Trichoderma koeningi isolate

Abstract

AbstractAimEvaluation of the medium components and conditions for the optimization of xylanase production in submerged fermentation byMethodswas identified by the 18s rRNA. NaOH pre-treated corn cobs were used in order to reduce the crystallinity of corn cobs. De-oiled cakes proximate composition was analyzed according to AOAC. Plackett-Burman design (PBD) was used to screen the 19 media variables that affect xylanase production and optimized the media by central composite design (CCD).ResultsThe isolate was identified asConclusionNaOH pre-treated corn cobs were used with mustard cake powder as fermentation medium constituent to induce the xylanase production. From the results we conclude that mustard cake induced the xylanase production.