Skip to main content

Table 2 Experimental ranges and levels of the independent variables in central composite design (CCD)

From: Optimization of production conditions for β-mannanase using apple pomace as raw material in solid-state fermentation

Variable

Factor

Level

−1.682

−1

0

1

1.682

Z 1

(NH4)2SO4 (%, w/w)

0.318

1.000

2.000

3.000

3.682

Z 2

KH2PO4 (%, w/w)

0.016

0.050

0.100

0.150

0.184

Z 3

Initial moisture content (%, w/w)

51.6

55

60

65

68.4

Back to article page

Annals of Microbiology

ISSN: 1869-2044

Contact us