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Table 2 Test factors and levels used in optimization of α-amylase production by PBD model

From: A promising microbial α-amylase production, and purification from Bacillus cereus and its assessment as antibiofilm agent against Pseudomonas aeruginosa pathogen

Plackett–Burman design matrix

Run

Factor 1

Factor 2

Factor 3

Factor 4

Factor 5

Factor 6

Factor 7

Factor 8

Factor 9

Factor 10

Factor 11

Response 1

Response 2

A:Starch g/l

B:Glucose g/l

C:Lactose g/l

D:yeast extract g/l

E:peptone g/l

F:(NH4)2

SO4 g/l

G:CaCl2 g/l

H:KCl g/l

J:MgSO4 g/l

K:CuSO4 g/l

L:Tween 80 g/l

predicted α-amylase activity

calculated α-amylase activity

U/ml

U/ml

1

− 1

5

1

5

1

5

− 1

5

1

10

1

10

1

0.05

− 1

0

− 1

0

− 1

0

1

1

195

195

2

1

15

1

5

1

5

− 1

5

− 1

5

− 1

5

1

0.05

− 1

0

1

0.25

1

0.05

− 1

0

137

137

3

− 1

5

− 1

0

− 1

0

1

10

− 1

5

1

10

1

0.05

− 1

0

1

0.25

1

0.05

1

1

152

152

4

1

15

1

5

− 1

0

1

10

1

10

1

10

− 1

0

− 1

0

− 1

0

1

0.05

− 1

0

150

142

5

1

15

− 1

0

1

5

1

10

− 1

5

1

10

1

0.05

1

0.05

− 1

0

− 1

0

− 1

0

88

88

6

− 1

5

1

5

− 1

0

1

10

1

10

− 1

5

1

0.05

1

0.05

1

0.25

− 1

0

− 1

0

134

134

7

− 1

5

1

5

1

5

1

10

− 1

5

− 1

5

− 1

0

1

0.05

− 1

0

1

0.05

1

1

90

90

8

1

15

1

5

− 1

0

− 1

5

− 1

5

1

10

− 1

0

1

0.05

1

0.25

− 1

0

1

1

142

137

9

− 1

5

− 1

0

1

5

− 1

5

1

10

1

10

− 1

0

1

0.05

1

0.25

1

0.05

− 1

0

130

130

10

1

15

− 1

0

− 1

0

− 1

5

1

10

− 1

5

1

0.05

1

0.05

− 1

0

1

0.05

1

1

85

76

11

− 1

5

− 1

0

− 1

0

− 1

5

− 1

5

− 1

5

− 1

0

− 1

0

− 1

0

− 1

0

− 1

0

87

87

12

1

15

− 1

0

1

5

1

10

1

10

− 1

5

− 1

0

− 1

0

1

0.25

− 1

0

1

1

149

149

  1. For each factor, the first column presented the testing levels and the second column provided the actual concentration of the compound