Table 2.
Run | Real (Coded) Values | Laccase (U·g−1) | |||
---|---|---|---|---|---|
Time | Initial Moisture | Temperature | Milled Corncob | ||
(Days) | (mL·g−1) | (°C) | (%, w/w) | ||
1 | 7 (−1) | 3 (−1) | 20 (−1) | 10 (−1) | 47.5 ± 3.9 |
2 | 9 (+1) | 3 (−1) | 20 (−1) | 10 (−1) | 56.7 ± 4.1 |
3 | 7 (−1) | 5 (+1) | 20 (−1) | 10 (−1) | 36.9 ± 5.1 |
4 | 9 (+1) | 5 (+1) | 20 (−1) | 10 (−1) | 42.9 ± 4.3 |
5 | 7 (−1) | 3 (−1) | 30 (+1) | 10 (−1) | 49.1 ± 5.7 |
6 | 9 (+1) | 3 (−1) | 30 (+1) | 10 (−1) | 47.6 ± 5.3 |
7 | 7 (−1) | 5 (+1) | 30 (+1) | 10 (−1) | 68.2 ± 6.1 |
8 | 9 (+1) | 5 (+1) | 30 (+1) | 10 (−1) | 59.7 ± 6.3 |
9 | 7 (−1) | 3 (−1) | 20 (−1) | 20 (+1) | 73.9 ± 6.9 |
10 | 9 (+1) | 3 (−1) | 20 (−1) | 20 (+1) | 77.2 ± 7.4 |
11 | 7 (−1) | 5 (+1) | 20 (−1) | 20 (+1) | 45.7 ± 3.9 |
12 | 9 (+1) | 5 (+1) | 20 (−1) | 20 (+1) | 48.6 ± 4.6 |
13 | 7 (−1) | 3 (−1) | 30 (+1) | 20 (+1) | 65.7 ± 5.9 |
14 | 9 (−1) | 3 (−1) | 30 (+1) | 20 (+1) | 74.7 ± 8.4 |
15 | 7 (−1) | 5 (+1) | 30 (+1) | 20 (+1) | 112.9 ± 10.9 |
16 | 9 (+1) | 5 (+1) | 30 (+1) | 20 (+1) | 95.1 ± 9.7 |
17 | 6 (−2) | 4 (0) | 25 (0) | 15 (0) | 115.2 ± 10.6 |
18 | 10 (+2) | 4 (0) | 25 (0) | 15 (0) | 119.8 ± 12.3 |
19 | 8 (0) | 2 (−2) | 25 (0) | 15 (0) | 33.1 ± 2.1 |
20 | 8 (0) | 6 (+2) | 25 (0) | 15 (0) | 78.3 ± 6.4 |
21 | 8 (0) | 4 (0) | 15 (−2) | 15 (0) | 29.4 ± 2.4 |
22 | 8 (0) | 4 (0) | 35 (+2) | 15 (0) | 54.6 ± 4.8 |
23 | 8 (0) | 4 (0) | 25 (0) | 5 (−2) | 51.6 ± 4.1 |
24 | 8 (0) | 4 (0) | 25 (0) | 25 (+2) | 119.5 ± 12.5 |
25 | 8 (0) | 4 (0) | 25 (0) | 15 (0) | 136.4 ± 14.7 |
26 | 8 (0) | 4 (0) | 25 (0) | 15 (0) | 137.2 ± 14.2 |
27 | 8 (0) | 4 (0) | 25 (0) | 15 (0) | 135.8 ± 13.1 |
The microorganism was cultured in 5 g wheat bran containing 50 mmol·L−1 CuSO4 and 0.8% (w/w) NH4Cl. The experiments were conducted in triplicate (n = 3) and each enzymatic assay was carried out in duplicate. The average of the laccase production (U·g−1) was used as the response value. Data are presented as means ± SD.