Table 1 Plackett–Burman (PB) design for testing variables influencing protease production by B. licheniformis strain-MA1
Trial | A:Wheat bran | B:Corn cob | C:Sesame cake | D:Peptone | E:Yeast extract | F:KH2PO4 | G:(NH4)2SO4 | H:FeSO4.7H2O | J:CaCl2 | K:Culture pH | L:Incubation period | Protease activity | Predicted activity |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
% | % | % | % | % | % | % | % | % | Â | h | U/ml | U/ml | |
1 | (+) 0.5 | (−) 0 | (+) 0.5 | (+) 1 | (+) 1 | (−) 0.2 | (−) 0 | (−) 0.01 | (+) 0.05 | (−) 7 | (+) 72 | 562.4 | 565.63 |
2 | (+) 0.5 | (+) 0.5 | (+) 0.5 | (−) 0.5 | (−) 0.5 | (−) 0.2 | (+) 0.1 | (−) 0.01 | (+) 0.05 | (+) 9 | (−) 48 | 412.5 | 415.73 |
3 | (+) 0.5 | (+) 0.5 | (−) 0 | (−) 0.5 | (−) 0.5 | (+) 0.5 | (−) 0 | (+) 0.05 | (+) 0.05 | (−) 7 | (+) 72 | 386.3 | 383.07 |
4 | (+) 0.5 | (−) 0 | (+) 0.5 | (+) 1 | (−) 0.5 | (+) 0.5 | (+) 0.1 | (+) 0.05 | (−) 0.02 | (−) 7 | (−) 48 | 502 | 498.77 |
5 | (−) 0 | (−) 0 | (−) 0 | (−) 0.5 | (−) 0.5 | (−) 0.2 | (−) 0 | (−) 0.01 | (−) 0.02 | (−) 7 | (−) 48 | 379.7 | 382.93 |
6 | (−) 0 | (+) 0.5 | (−) 0 | (+) 1 | (+) 1 | (−) 0.2 | (+) 0.1 | (+) 0.05 | (+) 0.05 | (−) 7 | (−) 48 | 476.8 | 475.78 |
7 | (−) 0 | (−) 0 | (+) 0.5 | (−) 0.5 | (+) 1 | (+) 0.5 | (−) 0 | (+) 0.05 | (+) 0.05 | (+) 9 | (−) 48 | 485.7 | 482.47 |
8 | (−) 0 | (−) 0 | (−) 0 | (+) 1 | (−) 0.5 | (+) 0.5 | (+) 0.1 | (−) 0.01 | (+) 0.05 | (+) 9 | (+) 72 | 403.5 | 404.52 |
9 | (−) 0 | (+) 0.5 | (+) 0.5 | (−) 0.5 | (+) 1 | (+) 0.5 | (+) 0.1 | (−) 0.01 | (−) 0.02 | (−) 7 | (+) 72 | 468 | 469.02 |
10 | (+) 0.5 | (−) 0 | (−) 0 | (−) 0.5 | (+) 1 | (−) 0.2 | (+) 0.1 | (+) 0.05 | (−) 0.02 | (+) 9 | (+) 72 | 434.9 | 433.88 |
11 | (−) 0 | (+) 0.5 | (+) 0.5 | (+) 1 | (−) 0.5 | (−) 0.2 | (−) 0 | (+) 0.05 | (−) 0.02 | (+) 9 | (+) 72 | 517.8 | 516.78 |
12 | (+) 0.5 | (+) 0.5 | (−) 0 | (+) 1 | (+) 1 | (+) 0.5 | (−) 0 | (−) 0.01 | (−) 0.02 | (+) 9 | (−) 48 | 551.9 | 552.92 |