Research Article
Optimizing Culture Conditions by Statistical Approach to Enhance Production of Pectinase from Bacillus sp. Y1
Table 3
Experimental design and pectinase activities (U/mL) using the fractional factorial design method.
| | Run no. | Carbon source | (NH4)2SO4 | K2HPO4 | MgSO4 | Tween-80 | Initial pH | PGL | PG | | Experiment | Predicted | Experiment | Predicted |
| | 1 | –1 | –1 | –1 | 1 | –1 | 1 | 17.6 ± 0.7 | 18.2 | 12.3 ± 0.6 | 12.7 | | 2 | –1 | –1 | 1 | –1 | 1 | 1 | 13.5 ± 0.5 | 13.6 | 12.4 ± 0.7 | 12.8 | | 3 | –1 | –1 | 1 | 1 | 1 | –1 | 15.3 ± 0.3 | 15.2 | 13.0 ± 0.6 | 12.6 | | 4 | –1 | 1 | 1 | 1 | –1 | 1 | 4.3 ± 0.2 | 3.8 | 6.3 ± 0.3 | 6.0 | | 5 | 1 | –1 | 1 | –1 | –1 | 1 | 10.6 ± 0.3 | 10.4 | 10.5 ± 0.4 | 10.2 | | 6 | 1 | 1 | 1 | –1 | 1 | –1 | 15.4 ± 0.6 | 14.9 | 16.0 ± 0.8 | 15.7 | | 7 | 1 | –1 | 1 | 1 | –1 | –1 | 17.6 ± 0.9 | 17.8 | 19.9 ± 0.9 | 20.3 | | 8 | 1 | 1 | –1 | 1 | –1 | –1 | 16.1 ± 0.8 | 16.0 | 18.6 ± 1.0 | 18.2 | | 9 | –1 | –1 | –1 | –1 | –1 | –1 | 17.0 ± 0.8 | 16.4 | 12.7 ± 0.6 | 12.4 | | 10 | 1 | 1 | –1 | –1 | –1 | 1 | 0.5 ± 0.0 | 0.7 | 1.1 ± 0.1 | 1.5 | | 11 | –1 | 1 | 1 | –1 | –1 | –1 | 12.7 ± 0.4 | 13.2 | 12.3 ± 0.6 | 12.6 | | 12 | 1 | –1 | –1 | 1 | 1 | 1 | 12.3 ± 0.5 | 11.8 | 11.3 ± 0.5 | 11.0 | | 13 | 1 | 1 | 1 | 1 | 1 | 1 | 1.3 ± 0.2 | 1.9 | 2.0 ± 0.1 | 2.3 | | 14 | 1 | –1 | –1 | –1 | 1 | –1 | 13.2 ± 0.4 | 13.7 | 17.2 ± 0.8 | 17.5 | | 15 | –1 | 1 | –1 | –1 | 1 | 1 | 3.7 ± 0.1 | 3.6 | 6.1 ± 0.2 | 5.7 | | 16 | –1 | 1 | –1 | 1 | 1 | –1 | 13.0 ± 0.7 | 13.1 | 11.7 ± 0.5 | 12.1 | | 17 | 0 | 0 | 0 | 0 | 0 | 0 | 13.4 ± 0.8 | 11.5 | 16.6 ± 0.9 | 11.5 | | 18 | 0 | 0 | 0 | 0 | 0 | 0 | 12.4 ± 0.6 | 11.5 | 13.5 ± 0.4 | 11.5 | | 19 | 0 | 0 | 0 | 0 | 0 | 0 | 14.3 ± 0.3 | 11.5 | 14.2 ± 0.3 | 11.5 |
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