LAUSR

The main objectives of this study were to optimize β‐mannanase fermentation conditions by using Response Surface Methodology (RSM) and to model kinetically using the kinetic models. Based on the results, the optimum fermentation conditions were found to be initial sugar concentration of 10°Bx, whey concentration of 0.75% [w/v], and inoculum size of 8% (v/v). Under optimized conditions, β‐mannanase activity (P), sugar consumed (ΔS), maximum β‐mannanase production rate (QP), and sugar utilization yield (SUY) were 687.89 U/mL, 47.38 g/L, 118.54 U mL–1 day–1, and 69.73%, respectively. Kinetic models were employed to describe the optimum β‐mannanase fermentation process. The kinetic analysis of β‐mannanase fermentation showed that β‐mannanase fermentation is growth associated because the α value (U/mgX) is approximately 330‐fold higher than the β value (U/mgX·hr). Nevertheless, maintenance value (Z) was lower than γ value, thus showing that Aspergillus niger mainly utilizes the sugars for β‐mannanase production and fungal growth. Consequently, carob extract and whey powder could be used to be cost‐effective carbon and organic nitrogen sources, respectively. It was clearly indicated that the suggested kinetic models can successfully describe the fungal growth, β‐mannanase production, and substrate consumption.