Research Article

Production, Characterization of Tannase from Penicillium montanense URM 6286 under SSF Using Agroindustrial Wastes, and Application in the Clarification of Grape Juice (Vitis vinifera L.)

Table 4

Results and coefficient effect for the production of tannase presented by the variables used in the Plackett-Burman design (PB).

VariablesEffectCoefficient

(1) Time−0.67538−0.337691
(2) Temperature1.876362
(3) Moisture0.980392
(4) pH−1.90632−0.953159
(5) Tannic acid1.576797
(6) Yeast extract−0.49564−0.247821
(7) Urea−1.90632−0.953159
(8) Glucose−1.78105−0.890523
(9) Starch0.506540.253268
(10) Manganese sulfate−0.43573−0.217865
(11) Monobasic potassium phosphate0.964050.482026

Significant effect.