Table 5.

Statistical analysis of components for alpha-amylase production by B. amyloliquefaciens KCP2

Components	Effect	Standard error	t value	P	Confidence (%)
Dextrose	−3.18	1.64	−1.98	0.140	85.91
Starch	−10.06	1.64	−6.29	0.008	99.18
Lactose	−4.90	1.64	−3.06	0.054	94.53
NH4NO3	−1.93	1.64	−1.21	0.312	68.77
Yeast extract	0.238	1.64	0.148	0.891	10.88
NH4SO4	−12.71	1.64	−7.94	0.004	99.58
CaCl2	−11.40	1.64	−7.12	0.005	99.43
Soy bean meal	−1.20	1.64	−0.75	0.505	49.47