Table 1.

Plackett-Burman experimental design matrix for screening of various nutritional components for lipase production using SBC as the main substrate.

Run	G % (w/v)	S % (w/v)	P % (w/v)	YE % (w/v)	(NH4)2SO4  % (w/v)	NaNO3  % (w/v)	CaCl2  % (w/v)	Na2HPO4  % (w/v)	MgSO4  % (w/v)	Tween-80 % (v/v)	Olive oil % (v/v)	Lipase activity (U/g)
1	0.5 (+1)	0.0 (–1)	0.5 (+1)	0.5 (+1)	0.0 (–1)	0.1 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.5 (+1)	1.0 (+1)	0.51
2	0.0 (–1)	0.0 (–1)	0.5 (+1)	0.5 (+1)	0.2 (+1)	0.0 (–1)	0.1 (+1)	0.2 (+1)	0.0 (–1)	0.5 (+1)	0.0 (–1)	2.74
3	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.5 (+1)	0.2 (+1)	0.1 (+1)	0.0 (–1)	0.2 (+1)	0.1 (+1)	0.0 (–1)	1.0 (+1)	1.32
4	0.5 (+1)	0.5 (+1)	0.0 (–1)	0.5 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.2 (+1)	0.1 (+1)	0.5 (+1)	0.0 (–1)	2.57
5	0.5 (+1)	0.0 (–1)	0.5 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.1 (+1)	0.2 (+1)	0.1 (+1)	0.0 (–1)	1.0 (+1)	0.39
6	0.0 (–1)	0.5 (+1)	0.5 (+1)	0.0 (–1)	0.2 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.1 (+1)	0.5 (+1)	1.0 (+1)	3.59
7	0.5 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.2 (+1)	0.1 (+1)	0.1 (+1)	0.0 (–1)	0.1 (+1)	0.5 (+1)	0.0 (–1)	1.35
8	0.0 (–1)	0.5 (+1)	0.5 (+1)	0.5 (+1)	0.0 (–1)	0.1 (+1)	0.1 (+1)	0.0 (–1)	0.1 (+1)	0.0 (–1)	0.0 (–1)	0.34
9	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.20
10	0.5 (+1)	0.5 (+1)	0.5 (+1)	0.0 (–1)	0.2 (+1)	0.1 (+1)	0.0 (–1)	0.2 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	1.19
11	0.0 (–1)	0.5 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	0.1 (+1)	0.1 (+1)	0.2 (+1)	0.0 (–1)	0.5 (+1)	1.0 (+1)	3.35
12	0.5 (+1)	0.5 (+1)	0.0v	0.5 (+1)	0.2 (+1)	0.0 (–1)	0.1 (+1)	0.0 (–1)	0.0 (–1)	0.0 (–1)	1.0 (+1)	1.15

G: glucose; S: sucrose; P: peptone; YE: yeast extract; (−1) indicates the low level and (+1) indicates the high level.