Process parameters identified through 2-factorial design | Enzyme activity (U/ml/min) | ||||||
---|---|---|---|---|---|---|---|
Cultural conditions | Nitrogen sources | Carbon sources | |||||
Incubation period (h)A | Initial pHB | CSL conc. (g/l)C | Yeast extract (g/l)D | Starch conc. (g/l)E | Lactose conc. (g/l)F | Observed | Predicted |
24 | 4 | sna | 6.5 | sna | 5 | 6.252 | 8.245 |
36 | 4.5 | 2 | 7.5 | sna | 10 | 8.654 | 9.558 |
48 | 4.5 | 4 | 8.5 | 10 | 15 | 10.435 | 12.126 |
72 | 5 | 6 | 9.5 | 10 | 20 | 13.917 | 13.756 |
72 | 5.5 | 6 | 10 | 20 | 20 | 12.544 | 13.642 |
84 | 6 | 8 | 10 | 30 | 25 | 11.006 | 10.865 |