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