Production of α-L-Rhamnosidase from Aspergillus flavus: Optimization of submerged culture conditions by Taguchi doe methodology

The objective of this research was to determine the significant parameters for the production of α-L-rhamnosidase by Aspergillus flavus in submerged fermentation. Five factors Viz. inducer concentration (naringin), incubation days, temperature, pH and metal ion at two levels were selected with orthogonal array layout of L16 (25 ). The experimental result indicate that inducer concentration (0.5% naringin), incubation days (7), temperature (28 0C), and pH (6.0) were the important factors for α-L-rhamnosidase production by Aspergillus flavus in submerged state fermentation at the optimum levels.