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Table 4 Three-level Box-Behnken design representing cholesterol oxidase production as influenced by agitation speed (X1), cholesterol concentration (X2) and yeast extract concentration (X3)

From: Identification of cholesterol-assimilating actinomycetes strain and application of statistical modeling approaches for improvement of cholesterol oxidase production by Streptomyces anulatus strain NEAE-94

Std Run Agitation speed Cholesterol concentration Yeast extract concentration Cholesterol oxidase activity (U/mL) Residuals
Coded Actual (rpm) Coded Actual (g/L) Coded Actual (g/L) Experimental Predicted
15 1 0 150 0 4 0 5 26.44 26.55 −0.10
13 2 0 150 0 4 0 5 25.88 26.55 −0.66
1 3 −1 100 −1 2 0 5 12.90 12.97 −0.07
9 4 0 150 −1 2 −1 3 10.31 10.50 −0.19
2 5 1 200 −1 2 0 5 11.48 10.74 0.74
7 6 −1 100 0 4 1 7 13.13 12.58 0.55
3 7 −1 100 1 6 0 5 16.29 17.03 −0.74
12 8 0 150 1 6 1 7 17.76 17.57 0.19
11 9 0 150 −1 2 1 7 8.44 8.91 −0.47
10 10 0 150 1 6 −1 3 15.03 14.56 0.47
4 11 1 200 1 6 0 5 19.47 19.40 0.07
14 12 0 150 0 4 0 5 27.31 26.55 0.77
5 13 −1 100 0 4 −1 3 5.64 5.38 0.27
6 14 1 200 0 4 −1 3 11.40 11.95 −0.55
8 15 1 200 0 4 1 7 5.89 6.16 −0.27
  1. “Std” is the standard order