Abstract:

The fermentation conditions for dextranase production by Penicillium aculeatum F1001 were optimized using
a Box-Behnken design with response surface methodology. The optimal fermentation conditions were determined as
follows: peptone 3 g/L, dextran T70 14 g/L, and medium loading, 85 mL in a 250-mL flask. Under these conditions,
dextranase activity was 453 U/mL, indicating an 88% improvement over that before optimization. The changes in dextranase
activity, pH and protein content during the fermentation process verified that dextranase activity reached its highest level at
84 h, when the pH was 3.9.

Key words: Penicillium aculeatum, dextranase, response surface analysis, fermentation conditions