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Table 2 Optimization of process parameters for l-asparaginase production by Stenotrophomonas maltophilia EMCC2297 variant using Box–Behnken design

From: Production, characterization and bioinformatics analysis of l-asparaginase from a new Stenotrophomonas maltophilia EMCC2297 soil isolate

Experiment

Temp (°C)

pH

Time (h)

Agitation (rpm)

Square root of l-asparaginase activity (IU/ml/h)

Residual value

Observed value

Predicted value

1

35

6

33

175

2.5

2.47

0.03

2

40

6

33

175

2.6

2.62

− 0.02

3

35

8

33

175

2.62

2.58

0.04

4

40

8

33

175

2.48

2.5

− 0.02

5

37.5

7

18

150

2.75

2.74

0.01

6

37.5

7

48

150

2.67

2.66

0.01

7

37.5

7

18

200

2.79

2.78

0.01

8

37.5

7

48

200

2.58

2.58

0

9

35

7

33

150

2.62

2.64

− 0.02

10

40

7

33

150

2.55

2.51

0.04

11

35

7

33

200

2.44

2.46

− 0.02

12

40

7

33

200

2.7

2.66

0.04

13

37.5

6

18

175

2.75

2.76

− 0.01

14

37.5

8

18

175

2.71

2.72

− 0.01

15

37.5

6

48

175

2.6

2.58

0.02

16

37.5

8

48

175

2.64

2.61

0.03

17

35

7

18

175

2.69

2.69

0

18

40

7

18

175

2.77

2.77

0

19

35

7

48

175

2.57

2.6

− 0.03

20

40

7

48

175

2.56

2.59

− 0.03

21

37.5

6

33

150

2.6

2.61

− 0.01

22

37.5

8

33

150

2.52

2.55

− 0.03

23

37.5

6

33

200

2.53

2.54

− 0.01

24

37.5

8

33

200

2.58

2.59

− 0.01

25a

37.5

7

33

175

2.71

2.72

− 0.01

26a

37.5

7

33

175

2.73

2.72

0.01

27a

37.5

7

33

175

2.74

2.72

0.02

  1. aRefers to the experiments that were carried out in triplicates at the mean value of each tested parameter (temperature of incubation, initial pH, time of incubation, rate of agitation)