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. 2016 Jun 23;6(2):144. doi: 10.1007/s13205-016-0463-1

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© The Author(s) 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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Fig. 1 — Pareto chart for the standardized effects of the variables: (1) temperature, (2) initial moisture, (3) substrate amount and (4) pH on activity of xylanase after 120 h of fermentation