Pakistan Journal of Biological Sciences1028-88801812-5735Asian Network for Scientific Information10.3923/pjbs.2016.279.288Mucor mucedo KP736529]]>El-HershMohammed S. SaberWesamEldin I.A. El-FadalyHusain A. MahmoudMohammed K. 72016197Background: Amino acids are important for living organisms, they acting as crucial for metabolic activities and energy generation, wherein the deficiency in these amino acids cause various physiological defects. Objective: The aim of this study is to investigate the effect of some nutritional factors on the amino acids production by Mucor mucedo KP736529 during fermentation intervals. Methodology:Mucor mucedo KP736529 was selected according to proteolytic activity. Corn steep liquor and olive cake were used in the fermented medium during Placket-Burman and central composite design to maximize the production of lysine and glutamic acids. Results: During the screening by Plackett-Burman design, olive cake and Corn Steep Liquor (CSL) had potential importance for the higher production of amino acids. The individual fractionation of total amino acids showed both lysine and glutamic as the major amino acids associated with the fermentation process. Moreover, the Central Composite Design (CCD) has been adopted to explain the interaction between olive cake and CSL on the production of lysine and glutamic acids. The model recorded significant F-value, with high values of R2, adjusted R2 and predicted R2 for both lysine and glutamic, indicating the validity of the data. Solving equation for maximum production of lysine recorded theoretical levels of olive cake and CSL, being 2.58 and 1.83 g L1, respectively, with predicting value of lysine at 1.470 μg mL1, whereas the predicting value of glutamic acid reached 0.805 mg mL1 at levels of 2.49 and 1.93 g L1 from olive cake and CSL, respectively. The desirability function (D) showed the actual responses being 1.473±0.009 and 0.801±0.004 μg mL1 for lysine and glutamic acids, respectively. Conclusion: The model showed adequate validity to be applied in a large-scale production of both lysine and glutamic acids.]]>Shakoori, F.R., A.M. Butt, N.M. Ali, M.T. Zahid, A. Rehman and A.R. Shakoori,20124411451157Parcell, S.,200272244Kumar, D. and J. Gomes,2005234161Ivanov, K., A. Stoimenova, D. Obreshkova and L. Saso,20132736203626Nelofer, R., Q. Syed and M. Nadeem,2008Corynebacterium glutamicum.]]>335057Shah, A.H., A. Hameed and G.M. Khan,20022152157Anastassiadis, S.,200711124Ekwealor, I.A. and J.A.N. Obeta,2005Bacillus megaterium.]]>4633638Ikeda, M.,20032003pp: 1-35pp: 1-35Kinoshita, S., S. Udaka and M. Shimono,19573193205Kusumoto, I.,20011312552S2555SDarshan, R. and B. Priya,2013Pseudomonas boreopolis MD-4.]]>25760Kumagai, H.,20132013pp: 169-177pp: 169-177Cazetta, M.L., M.A.P.C. Celligoi, J.B. Buzato and I.S. Scarmino,2007Zymomonas mobilis: Effects of temperature and sugar concentration on ethanol production. ]]>9828242828Li, X., T. Xu, X. Ma, K. Guo and L. Kai et al.,20089953915396Montgomeryd, D.C. and G.C. Runger,20023rd Edn.,Lee, K.B., H.J. Kim and S.K. Park,2014Lactobacilli and mixed culture starter made from them.]]>1328672873Adedayo, M.R., E.A. Ajiboye, J.K. Akintunde and A. Odaibo,20112396409De Souza, P.M., M.L. de Assis Bittencourt, C.C. Caprara, M. de Freitas and R.P. Coppini de Almeida et al.,201546337346Salmeron-Lopez, V., M.V. Martinez-Toledo, V. Salmeron-Miron, C. Pozo and J. Gonzalez-Lopez,2004Rhizobium, Mesorhizobium and Sinorhizobium strains in chemically defined media.]]>27169174Gonzalez-Lopez, J., B. Rodelas, C. Pozo, V. Salmeron-Lopez, M.V. Martinez-Toledo and V. Salmeron,200528363367Molina-Alcaide, E. and D.R. Yanez-Ruiz,2008147247264Reddy, L.V.A., Y.J. Wee, J.S. Yun and H.W. Ryu,2008Bacillus sp. RKY3 through plackett-burman and response surface methodological approaches.]]>9922422249Ventura, A.K., A.S. Gabriel, M. Hirota and J.A. Mennella,201242271278El-Hersh, M.S., W.I.A. Saber and H.A. El-Fadaly,2014Bacillus subtilis ATCC 11774 using statistical approach.]]>13252262Yegin, S., M. Fernandez-Lahore, U. Guvenc and Y. Goksungur,2010Mucor mucedo DSM 809.]]>963806386Gonzalez-Lopez, J., M.V. Martinez-Toledo, B. Rodelas, C. Pozo and V. Salmeron,199581521Chen, X.C., J.X. Bai, J.M. Cao, Z.J. Li and J. Xiong et al.,2009Microbacterium sp. no. 205 using response surface methodology.]]>100919924Gupta, R., Q. Beg and P. Lorenz,2002591532Dutta, J.R., P.K. Dutta and R. Banerjee,2004Pseudomonas sp. using response surface and artificial neural network models.]]>3921932198