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

Table 4

Analysis of variance (ANOVA) of the regression parameters for the Box–Behnken design used to determine the effects of chloroform and temperature on the enzymatic activity of extracted beta-galactosidase of Aspergillus orzyae CCT 0977.

	SS	df	MS	F	value
Chloroform (%) (L + Q)	0.001089	2	0.000544	2.63677	0.218346
Temperature (°C) (L + Q)	0.004689	2	0.002344	11.35426	0.039863
X1∗X2	0.0002225	1	0.000225	1.08969	0.373253
Error	0.000619	3	0.000206	—	—
Total SS	0.006622	8	—	—	—

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