Table 7.
The three levels of significant independent variables used in the Box-Behnken factorial experimental design for amylase production by Streptomyces rochei HMM 13.
| Level | Starch (X1) | K2HPO4 (X2) | pH (X3) | Temperature (°C) (X4) |
|---|---|---|---|---|
| 1 | 19 g | 0.8 g | 8 | 33 |
| 0 | 15 g | 0.5 g | 6 | 30 |
| -1 | 11 g | 0.2 g | 4 | 27 |