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