International Scholarly Research Notices

Research Article

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake

Table 1

Plackett-Burman experimental design matrix for screening of various nutritional components for lipase production using SBC as the main substrate.
RunG
% (w/v)		S
% (w/v)		P
% (w/v)		YE
% (w/v)		 (NH4)2SO4 
% (w/v)		NaNO3 
% (w/v)		CaCl2 
% (w/v)		Na2HPO4 
% (w/v)		MgSO4 
% (w/v)		Tween-80
% (v/v)		Olive oil
% (v/v)		Lipase activity
(U/g)
10.5 (+1)0.0 (–1)0.5 (+1)0.5 (+1)0.0 (–1)0.1 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.5 (+1)1.0 (+1)0.51
20.0 (–1)0.0 (–1)0.5 (+1)0.5 (+1)0.2 (+1)0.0 (–1)0.1 (+1)0.2 (+1)0.0 (–1)0.5 (+1)0.0 (–1)2.74
30.0 (–1)0.0 (–1)0.0 (–1)0.5 (+1)0.2 (+1)0.1 (+1)0.0 (–1)0.2 (+1)0.1 (+1)0.0 (–1)1.0 (+1)1.32
40.5 (+1)0.5 (+1)0.0 (–1)0.5 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.2 (+1)0.1 (+1)0.5 (+1)0.0 (–1)2.57
50.5 (+1)0.0 (–1)0.5 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.1 (+1)0.2 (+1)0.1 (+1)0.0 (–1)1.0 (+1)0.39
60.0 (–1)0.5 (+1)0.5 (+1)0.0 (–1)0.2 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.1 (+1)0.5 (+1)1.0 (+1)3.59
70.5 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.2 (+1)0.1 (+1)0.1 (+1)0.0 (–1)0.1 (+1)0.5 (+1)0.0 (–1)1.35
80.0 (–1)0.5 (+1)0.5 (+1)0.5 (+1)0.0 (–1)0.1 (+1)0.1 (+1)0.0 (–1)0.1 (+1)0.0 (–1)0.0 (–1)0.34
90.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.0 (–1)0.20
100.5 (+1)0.5 (+1)0.5 (+1)0.0 (–1)0.2 (+1)0.1 (+1)0.0 (–1)0.2 (+1)0.0 (–1)0.0 (–1)0.0 (–1)1.19
110.0 (–1)0.5 (+1)0.0 (–1)0.0 (–1)0.0 (–1)0.1 (+1)0.1 (+1)0.2 (+1)0.0 (–1)0.5 (+1)1.0 (+1)3.35
120.5 (+1)0.5 (+1)0.0v0.5 (+1)0.2 (+1)0.0 (–1)0.1 (+1)0.0 (–1)0.0 (–1)0.0 (–1)1.0 (+1)1.15
G: glucose; S: sucrose; P: peptone; YE: yeast extract; (−1) indicates the low level and (+1) indicates the high level.