Optimization of Pectate Lyase Production from Paenibacillus polymyxa N10 in Submerged Fermentation using Response Surface Methodology

Abstract

The effectiveness for optimization of pectate lyase production from Paenibacillus polymyxa N10 was studied using central composite design with three factors: agitation speed (X1, 100-300 rpm), temperature (X₂, 25-45°C) and pH (X₃, 5.5-9.5). It was found that the most significant factors influencing enzyme production were temperature and pH. The second order polynomial regression model obtained was fitted and found adequate, with an R² of 0.9600 (p < 0.001). From the result of this optimization, maximum pectate lyase activity at 84.5 U/ml was achieved at temperature 35°C, pH 8 and an agitation speed 200 rpm.