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Table 6 Significance of term coefficients for BBD

From: Design and optimization of ethanol production from bagasse pith hydrolysate by a thermotolerant yeast Kluyveromyces sp. IIPE453 using response surface methodology

Term

Coefficient

Standard error

T value

P value

Intercept

7.7667

0.3196

24.3025

1.42E-11

A

2.2108

0.1598

13.8358

9.75E-09

B

-2.4083

0.1598

-15.0717

3.68E-09

C

1.8517

0.1598

11.588

7.13E-08

D

-1.1458

0.1598

-7.1708

1.13E-05

A*B

-0.9

0.2768

-3.2518

0.0069

A*C

-0.1675

0.2768

-0.6052

0.5563

A*D

1.35

0.2768

4.8778

0.0004

B*C

-0.075

0.2768

-0.271

0.791

B*D

-0.35

0.2768

-1.2646

0.23

C*D

-1.3125

0.2768

-4.7423

0.0005

A2

0.1996

0.2397

0.8327

0.4213

B2

0.3408

0.2397

1.422

0.1805

C2

-0.0817

0.2397

-0.3407

0.7392

D 2

1.1346

0.2397

4.7336

0.0005

  1. A: Substrate concentration (g/L)B: pH
  2. C: Fermentation time (h)D: Na 2 HPO 4 Conc. (g/L)