Research Article
Optimization of Process Parameters by Statistical Experimental Designs for the Production of Naringinase Enzyme by Marine Fungi
Table 1
Media components and test levels for Plackett–Burman experiment.
| | Variable | Variable code | Low level (−1) | High level (+1) |
| | Moisture content (mL) | A | 10 | 50 | | Weight of waste (g) | B | 5 | 20 | | Initial pH | C | 4.5 | 7.5 | | Glucose (%) | D | 1 | 3 | | Grape fruit (%) | E | 1 | 3 | | Sucrose (%) | F | 1 | 3 | | Starch (%) | G | 1 | 3 | | Molasses (%) | H | 1 | 3 | | Peptone (%) | J | 0 | 0.5 | | Tryptone (%) | K | 0 | 0.5 | | Yeast extract (%) | L | 0 | 0.5 | | Soya bean (%) | M | 0 | 0.5 | | NaNO3 (%) | N | 0 | 0.5 | | (NH4)2PO4 (%) | O | 0 | 0.5 | | KH2PO4 (%) | P | 0.1 | 0.5 | | MgSO4 (mM) | Q | 0 | 5 | | MnSO4 (mM) | R | 0 | 5 | | CuSO4 (mM) | S | 0 | 5 | | FeSO4 (mM) | T | 0 | 5 |
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Weight of waste (g): orange rind (substrate).
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