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

Juliana A. dos Santos; Juliana M. F. Vieira; Alexandre Videira; Lucas A. Meirelles; André Rodrigues; Marta H. Taniwaki; Lara D. Sette

doi:10.1186/s13568-016-0194-z

AMB Express

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 (%)	Variables^a,b							Inoculum (pellet)	Xylanase (U/mL)
Run	pH	ASW (%)	(NH₄)₂SO₄	Peptone	SB	WB	RS	Sucrose	Xilan	Inoculum (pellet)	Xylanase (U/mL)
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

The experiments were conducted at 28 °C and 140 rpm
c central point, SB sugarcane bagasse, WB wheat bran, RS rice straw
^a In parenthesis coded values
^b Plackett–Burman values in g/L

Back to article page