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Table 3 ANOVA for quadratic model for α-amylase production in the Box–Behnken design using groundnut (GOC), coconut (COC), and sesame (SOC) oil cakes as substrates

From: Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Sources

df

GOC

COC

SOC

Model

9

181.73**

10.10**

11.27**

A

1

42.38**

0.42NS

1.88NS

B

1

95.39**

13.99**

20.55**

C

1

22.16**

8.348×10−3NS

6.95*

A2

1

164.24**

6.52*

17.49**

B2

1

1135.68**

53.09**

30.97**

C2

1

60.26**

9.06**

12.28**

AB

1

11.99**

2.07*

0.92NS

AC

1

3.61**

0.54NS

3.54NS

BC

1

3.37NS

0.014NS

0.086NS

Residual

7

   

Pure error

4

   
  1. **p significant at 1% level, and *p significant at 5% level; R2, 0.89; adjusted R2, 0.77; predicted R2, 0.67
  2. A = pH,
  3. B = incubation temperature (°C),
  4. C = incubation period (h),
  5. R2 = multiple regression coefficient,
  6. df = Degree of freedom,
  7. NS = not significant, and
  8. p value = significance of coefficients
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BMC Biotechnology

ISSN: 1472-6750

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