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Table 2 Optimization of variables using Plakett–Burman design for production of chitinase showing the actual and predicted values in terms of U/ml

From: Statistical optimization of chitinase production by Streptomyces rubiginosus SP24 and efficacy of purified chitinase to control root-knot nematode infection in Vigna radiata under controlled conditions

Run Colloidal chitin Peptone Beef extract Xylose Sucrose Magnesium sulfate Dihydrogen potassium phosphate Calcium carbonate Actual chitinase activity Predicted chitinase activity
1 1 − 1 1 − 1 1 1 − 1 − 1 1.78 1.57
2 1 − 1 − 1 1 − 1 1 − 1 1 2.02 2.06
3 − 1 1 1 − 1 − 1 1 − 1 1 1.28 1.38
4 1 1 − 1 1 1 − 1 − 1 − 1 2.36 2.29
5 − 1 1 − 1 1 − 1 1 1 − 1 1.36 1.38
6 − 1 1 1 1 1 − 1 − 1 1 1.96 1.88
7 1 − 1 1 1 − 1 − 1 1 1 1.36 1.56
8 − 1 − 1 − 1 − 1 − 1 − 1 − 1 − 1 0.96 1.16
9 − 1 − 1 − 1 − 1 1 − 1 1 1 0.78 0.66
10 1 1 1 − 1 − 1 − 1 1 − 1 1.42 1.3
11 − 1 − 1 1 1 1 1 1 − 1 1.28 1.15
12 1 1 − 1 − 1 1 1 1 1 1.16 1.3
  1. Level (− 1 and 1) defines low and high coded values corresponding to the variable (colloidal chitin—0.1 and 1 gm, peptone—0.1 and 2, beef extract—0.1 and 2.0, xylose—0.2 and 2, sucrose—0.2 and 2, magnesium sulfate—0.1 and 0.5, dihydrogen potassium phosphate—0.1 and 0.4, calcium carbonate—0.1 and 0.5)