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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.