Statistical Optimization of Laccase Production and Delignification of Sugarcane Bagasse by Pleurotus ostreatus in Solid-State Fermentation

Table 3

Results of laccase activity obtained for the Plackett-Burman experiments after 5 days of solid-state fermentation on sugarcane bagasse.

	Variables and corresponding levels								Activity
	pH			[Cu^2+]^c	[N]^d	[PK]^e	[Asn]^f	[YE]^g	U/g
1	1	−1	1	−1	−1	−1	1	1	2.091
2	1	1	−1	1	−1	−1	−1	1	7.420
3	−1	1	1	−1	1	−1	−1	−1	3.278
4	1	−1	1	1	−1	1	−1	−1	7.366
5	1	1	−1	1	1	−1	1	−1	11.45
6	1	1	1	−1	1	1	−1	1	4.294
7	−1	1	1	1	−1	1	1	−1	6.825
8	−1	−1	1	1	1	−1	1	1	10.94
9	−1	−1	−1	1	1	1	−1	1	11.18
10	1	−1	−1	−1	1	1	1	−1	3.729
11	−1	1	−1	−1	−1	1	1	1	1.914
12	−1	−1	−1	−1	−1	−1	−1	−1	2.755
C^h	0	0	0	0	0	0	0	0	7.318
C′	0	0	0	0	0	0	0	0	6.727

Note: enzyme activities in units per gram of dry substrate.
^aWater activity; ^btemperature; ^cCuSO₄ concentration; ^d(NH₄)₂SO₄ concentration; ^eKH₂PO₄ concentration; ^fasparagine concentration; ^gyeast extract concentration; ^hC and C′ represent the duplicates of the intermediate level.