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Table 1 Experimental design and results of the four-factor-two-level factorial design together with the predicted yields from the pure first-order model

From: Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto

Factorsa

X1 (g/L)

X2 (g/L)

X3 (g/L)

X4 (g/L)

Observed MCA (SU/mL)

Predicted MCA (SU/mL)

Trial no.

      

1

10

2

1

8

28.57

84.1162

2

50

2

1

8

533.33

639.2012

3

10

8

1

8

12.31

−31.3188

4

50

8

1

8

505.26

523.7662

5

10

2

3

8

40

86.6212

6

50

2

3

8

685.71

641.7063

7

10

8

3

8

25.8

−28.8138

8

50

8

3

8

417.39

526.2712

9

10

2

1

16

64

142.4388

10

50

2

1

16

738.46

697.5237

11

10

8

1

16

25

27.0037

12

50

8

1

16

564.71

582.0888

13

10

2

3

16

53.33

144.9438

14

50

2

3

16

800

700.0288

15

10

8

3

16

12.31

29.5088

16

50

8

3

16

457.14

584.5938

b17(C)

30

5

2

12

533.33

334.355

b18(C)

30

5

2

12

521.74

334.355

  1. a Starch (X1), Corn steep powder (X2), Soybean meal (X3) and Dry milk (X4); b Centrepoints.