Research Article
Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi
Table 5
Statistical analysis (ANOVA) for evaluating the significance of variables.
| Source | Sum of squares | F value | P value Prob > F |
| Model | 174.37 | 2231.40 | 0.0004 significant | A: moisture content | 27.44 | 5969.12 | 0.0002 | B: weight of waste | 2.08 | 452.24 | 0.0022 | C: initial pH | 53.07 | 11544.18 | <0.0001 | D: glucose | 1.38 | 300.03 | 0.0033 | E: grape fruit | 24.94 | 5425.60 | 0.0002 | F: sucrose | 22.89 | 4980.36 | 0.0002 | H: molasses | 8.48 | 1845.60 | 0.0005 | J: peptone | 5.35 | 1164.74 | 0.0009 | K: tryptone | 4.00 | 870.12 | 0.0011 | L: yeast extract | 1.07 | 232.97 | 0.0043 | N: NaNO3 | 5.19 | 1129.88 | 0.0009 | O: (NH4)2PO4 | 7.89 | 1715.36 | 0.0006 | P: KH2PO4 | 4.55 | 990.36 | 0.0010 | Q: MgSO4 | 0.82 | 178.94 | 0.0055 | R: MnSO4 | 3.23 | 702.07 | 0.0014 | S: CuSO4 | 0.58 | 126.18 | 0.0078 | T: FeSO4 | 1.41 | 306.00 | 0.0033 |
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= 0.9999; adjusted = 0.9995; predicted = 0.9947; adequate precision = 181.134; cumulative variance (C.V.%) = 2.11.
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