Skip to main content

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