Kinetics of improved 1,4-alpha-D-glucan glucohydrolase biosynthesis from a newly isolated Aspergillus oryzae IIB-6 and parameter significance analysis by 2-factorial design

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Table 4 Application of Plackett-Burman design at various process parameters (designated by different captions) for GGH production by A. oryzae IIB-6*

Process parameters identified through 2-factorial design						Enzyme activity (U/ml/min)
Cultural conditions		Nitrogen sources		Carbon sources
Incubation period (h)^A	Initial pH^B	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

*The different letters represent significant process parameters for GGH fermentation. Statistical analysis of the model was based on 2-factorial experimental design. The abbreviation ‘sna’ means that specific nutritional source (C/N) was not added into the fermentation medium (M3).