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Table 1 Levels of independent variables using the Box–Behnken design for α-amylase production

From: Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Factor

Units

Levels

Range

Low

High

pH (A)

3

3

6

Incubation temperature (B)

°C

3

25

40

Incubation Period (C)

(h)

3

72

144