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Table 2 Plackett–Burman experimental design matrix PB16 (real and coded values) with their respective responses (enzymatic activity)

From: Marine-derived fungus Aspergillus cf. tubingensis LAMAI 31: a new genetic resource for xylanase production

Run pH ASW (%) Variablesa,b Inoculum (pellet) Xylanase (U/mL)
(NH4)2SO4 Peptone SB WB RS Sucrose Xilan
1 7 (+1) 0 (−1) 0 (−1) 0 (−1) 60 (+1) 0 (−1) 0 (−1) 20 (+1) 0 (−1) 3 (+1) 16.1
2 7 (+1) 100 (+1) 0 (−1) 0 (−1) 0 (−1) 60 (+1) 0 (−1) 0 (−1) 20 (+1) 3 (+1) 45.1
3 7 (+1) 100 (+1) 4 (+1) 0 (−1) 0 (−1) 0 (−1) 60 (+1) 0 (−1) 20 (+1) 1 (−1) 1.8
4 7 (+1) 100 (+1) 4 (+1) 20 (+1) 0 (−1) 0 (−1) 0 (−1) 20 (+1) 0 (−1) 1 (−1) 2.4
5 5 (−1) 100 (+1) 4 (+1) 20 (+1) 60 (+1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 3 (+1) 0
6 7 +1) 0 (−1) 4 (+1) 20 (+1) 60 (+1) 60 (+1) 0 (−1) 0 (−1) 20 (+1) 1 (−1) 494.4
7 5(−1) 100 (+1) 0 (−1) 20 (+1) 60 (+1) 60 (+1) 60 (+1) 0 (−1) 0 (−1) 1 (−1) 109.3
8 7 (+1) 0 (−1) 4 (+1) 0 (−1) 60 (+1) 60 (+1) 60 (+1) 20 (+1) 0 (−1) 1 (−1) 290.5
9 7 (+1) 100 (+1) 0 (−1) 20 (+1) 0 (−1) 60 (+1) 60 (+1) 20 (+1) 0 (−1) 3 (+1) 38.3
10 5 (−1) 100 (+1) 4 (+1) 0 (−1) 60 (+1) 0 (−1) 60 (+1) 20 (+1) 20 (+1) 3 (+1) 15.3
11 5 (−1) 0 (−1) 4 (+1) 20 (+1) 0 (−1) 60 (+1) 0 (−1) 20 (+1) 20 (+1) 3 (+1) 83.1
12 7 (+1) 0 (−1) 0 (−1) 20 (+1) 60 (+1) 0 (−1) 60 (+1) 0 (−1) 20 (+1) 3 (+1) 501.9
13 5 (−1) 100 (+1) 0 (−1) 0 (−1) 60 (+1) 60 (+1) 0 (−1) 20 (+1) 20 (+1) 1 (−1) 51.3
14 5 (−1) 0 (−1) 4 (+1) 0 (−1) 0 (−1) 60 (+1) 60 (+1) 0 (−1) 0 (−1) 3 (+1) 50.3
15 5 (−1) 0 (−1) 0 (−1) 20 (+1) 0 (−1) 0 (−1) 60 (+1) 20 (+1) 20 (+1) 1 (−1) 86.5
16 5 (−1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 0 (−1) 1 (−1) 0
17 (C) 6 (0) 50 (0) 2 (0) 10 (0) 30 (0) 30 (0) 30 (0) 10 (0) 10 (0) 2 (0) 370.2
18 (C) 6 (0) 50 (0) 2 (0) 10 (0) 30 (0) 30 (0) 30 (0) 10 (0) 10 (0) 2 (0) 246.7
19 (C) 6 (0) 50 (0) 2 (0) 10 (0) 30 (0) 30 (0) 30 (0) 10 (0) 10 (0) 2 (0) 319.8
20 (C) 6 (0) 50 (0) 2 (0) 10 (0) 30 (0) 30 (0) 30 (0) 10 (0) 10 (0) 2 (0) 381.0
  1. The experiments were conducted at 28 °C and 140 rpm
  2. c central point, SB sugarcane bagasse, WB wheat bran, RS rice straw
  3. a In parenthesis coded values
  4. b Plackett–Burman values in g/L