Research Article
Characterization of β-Glucosidase Produced by Aspergillus niger under Solid-State Fermentation and Partially Purified Using MANAE-Agarose
Table 3
Experimental conditions and results of the statistical experimental design for β-glucosidase activity.
| Trial | T (°C) | pH | β-Glucosidase (IU/mL) |
| 1 | 80 (1) | 6 (1) | 0.028 | 2 | 80 (1) | 3 (−1) | 0.027 | 3 | 30 (−1) | 6 (1) | 0.056 | 4 | 30 (−1) | 3 (−1) | 0.071 | 5 | 87 (1.41) | 4.5 (0) | 0.092 | 6 | 23 (−1.41) | 4.5 (0) | 0.175 | 7 | 55 (0) | 6.6 (1.41) | 0.084 | 8 | 55 (0) | 2.4 (−1.41) | 0.028 | 9 | 55 (0) | 4.5 (0) | 0.971 | 10 | 55 (0) | 4.5 (0) | 1.059 | 11 | 55 (0) | 4.5 (0) | 1.034 |
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