Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey

Table 1

The Box–Behnken design used to determine the effects of ethanol, temperature, and time on the enzymatic activity of permeabilized cells of Aspergillus oryzae CCT 0977.

Run	Variables			Beta-galactosidase activity (U·mL^−1)
	X1	X2	X3
	Ethanol (%)	Temperature (°C)	Time (min)	Experimental	Predicted
1	−1 (15)	−1 (20)	−1 (30)	0.22	0.17
2	−1 (15)	0 (30)	1 (90)	0.36	0.40
3	−1 (15)	1 (40)	0 (60)	0.29	0.29
4	0 (25)	−1 (20)	1 (90)	0.38	0.38
5	0 (25)	0 (30)	0 (60)	0.44	0.39
6	0 (25)	1 (40)	−1 (30)	0.17	0.22
7	1 (35)	−1 (20)	0 (60)	0.25	0.29
8	1 (35)	0 (30)	−1 (30)	0.23	0.23
9	1 (35)	1 (40)	1 (90)	0.40	0.35