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Table 2 Design matrix and response for the selected three variables in the Box–Behnken design for α-amylase production using groundnut, coconut, and sesame oil cake as substrates

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

Run pH (A) Incubation temperature (B) (°C) Incubation period (h) α-Amylase activity (U*/gds)
GOC COC SOC
1 3 25.0 108 2327.00 1775.70 1423.70
2 6 25.0 108 4549.00 3112.50 2371.85
3 3 40.0 108 1586.60 1086.27 720.00
4 6 40.0 108 1568.00 1059.67 985.24
5 3 32.5 72 6031.00 3068.00 2660.74
6 6 32.5 72 8519.20 2327.40 1475.56
7 3 32.5 144 5290.30 3512.59 2934.81
8 6 32.5 144 6549.00 2075.50 1475.56
9 4.5 25.0 72 5305.00 2238.50 2194.07
10 4.5 40.0 72 2102.50 1122.86 850.00
11 4.5 25.0 144 3912.00 2148.00 2031.10
12 4.5 40.0 144 1898.00 1102.60 896.00
13 4.5 32.5 108 9868.12 4031.10 3068.15
14 4.5 32.5 108 9868.00 4031.10 3068.15
15 4.5 32.5 108 9864.50 4031.10 3068.15
16 4.5 32.5 108 9868.00 4031.10 3068.15
17 4.5 32.5 108 9868.00 4031.10 3068.15