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

Table 2

Analysis of variance (ANOVA) of the regression parameters for the Box–Behnken design used to determine the effect of ethanol, temperature, and time on the enzymatic activity of permeabilized cells of Aspergillus orzyae CCT 0977.

	Seq. SS	df	MS	F	value
Ethanol (%) (L + Q)	0.00324	2	0.001619	0.251141	0.799271
Temperature (°C) (L + Q)	0.00617	2	0.003084	0.478510	0.676356
Time (min) (L + Q)	0.0451	2	0.022552	3.499239	0.222260
Error	0.01289	2	0.006445	—	—
Total SS	0.06739	8	—	—	—

Seq. SS: sequential sums of squares; df: the degrees of freedom; MS: adjusted mean square; F: F calculated; : value at 0.05%.