Optimizing Culture Conditions by Statistical Approach to Enhance Production of Pectinase from Bacillus sp. Y1

Table 1

Experimental design and pectinase activities (U/mL) of the mixture design.

Run no.	Starch		Wheat bran		Sucrose		PGL		PG
	ratio	actual value (g/L)	ratio	actual value (g/L)	ratio	actual value (g/L)	Experiment	Predicted	Experiment	Predicted
1	0	0.0	0	0.0	1	70.0	3.4 ± 0.2	2.5	6.4 ± 0.3	6.3
2	1/6	11.7	2/3	46.7	1/6	11.7	18.1 ± 0.3	16.6	7.2 ± 0.3	7.4
3	1/2	35.0	1/2	35.0	0	0.0	17.4 ± 0.3	17.2	8.1 ± 0.3	7.8
4	2/3	46.7	1/6	11.7	1/6	11.7	16.4 ± 0.2	16.5	7.0 ± 0.2	7.5
5	1/2	35.0	0	0.0	1/2	35.0	15.4 ± 0.2	13.5	7.4 ± 0.3	7.0
6	1/6	11.7	1/6	11.7	2/3	46.7	9.9 ± 0.3	13.6	7.2 ± 0.2	7.9
7	0	0.0	1	70.0	0	0.0	7.1 ± 0.2	8.0	3.8 ± 0.2	3.9
8	1/3	23.3	1/3	23.3	1/3	23.3	17.8 ± 0.4	18.5	8.7 ± 0.4	8.5
9	1	70.0	0	0.0	0	0.0	9.8 ± 0.3	10.1	5.2 ± 0.2	5.1
10	0	0.0	1/2	35.0	1/2	35.0	17.3 ± 0.3	16.0	8.4 ± 0.3	8.0