Isolation and identification of novel l-Methioninase producing bacteria and optimization of its production by experimental design method

Abstract The current study deals with the production of l -methioninase from newly isolated bacterium Alcaligenes spp. via submerged fermentation. The statistical methods of one factor at a time (OFAT) and response surface methodology were used to optimize the nutritional and cultivation factors for the production of l -methioninase by Alcaligenes sp MT-B. The regression models depicted considerably high R2 values of 0.87% for l -methioninase activities, signifying that they are suitable for forecasting associations between lactose, yeast extract, pH and temperature. In accordance with the model, the optimum condition for l -methioninase production were yeast extract 0.2%; lactose 0.75%, pH 6 and temperature 34.6 °C. These forecasted conditions were confirmed by validation trials. In the optimized condition Alcaligenes sp MT-B produced l -methioninase with the activity of 13.06 U/ml which is 1.4 times superior to that produced in initial fermentation condition. Hence, this statistical technique enabled fast identification and combination of key medium factors for Alcaligenes sp MT-B, resulted in the high l -methioninase production.