Skip to main content

Table 2 Experimental design used in RSM studies by using three independent variables for bromelain production

From: Recombinant bromelain production in Escherichia coli: process optimization in shake flask culture by response surface methodology

Run Temperature,°C Inducer concentration,
% w/v
Post induction period, hr Bromelain production (U/mg)
     Experimental Predicted
1 25 (0) 0.20 (0) 8 (0) 8.90 ± 0.08 9.10
2 20 (-1) 0.10 (-1) 6 (-1) 5.00 ± 0.03 4.90
3 30 (+1) 0.30 (+1) 10 (+1) 4.80 ± 0.02 4.90
4 20 (-1) 0.30 (+1) 6 (-1) 6.90 ± 0.05 6.90
5 25 (0) 0.10 (-1) 8 (0) 8.70 ± 0.08 8.70
6 25 (0) 0.20 (0) 8 (0) 9.20 ± 0.09 9.10
7 25 (0) 0.20 (0) 10 (+1) 8.50 ± 0.07 8.60
8 30 (+1) 0.10 (-1) 10 (+1) 8.50 ± 0.06 8.50
9 25 (0) 0.20 (0) 8 (0) 9.20 ± 0.09 9.10
10 30 (+1) 0.30 (+1) 6 (-1) 7.20 ± 0.05 7.20
11 25 (0) 0.20 (0) 8 (0) 8.90 ± 0.08 9.10
12 25 (0) 0.20 (0) 6 (-1) 8.60 ± 0.06 8.50
13 20 (-1) 0.30 (+1) 10 (+1) 7.30 ± 0.04 7.10
14 25 (0) 0.20 (0) 8 (0) 8.90 ± 0.07 9.10
15 20 (-1) 0.10 (-1) 10 (+1) 7.40 ± 0.05 7.40
16 25 (0) 0.30 (+1) 8 (0) 7.90 ± 0.06 7.90
17 25 (0) 0.20 (0) 8 (0) 9.20 ± 0.08 9.10
18 30 (+1) 0.10 (-1) 6 (-1) 8.40 ± 0.05 8.50
19 20 (-1) 0.02 (0) 8 (0) 7.60 ± 0.05 7.90
20 30 (+1) 0.20 (0) 8 (0) 8.80 ± 0.07 8.60