Skip to main content

Table 1 Plackett–Burman experimental design: factors (real and coded values) and responses

From: Application of response surface methodology to improve the production of antimicrobial biosurfactants by Lactobacillus paracasei subsp. tolerans N2 using sugar cane molasses as substrate

Run Factors Responses
Temperature (°C) Time (h) Agitation (oscillation/min) Inoculum (%) Molasses (%) Peptone (g/L) Yeast extract (g/L) K2HPO4 (g/L) Surface tension (mN/m) Inhibition diameters
(mm)
Yield (%)
1 32.5 (0) 48.0 (0) 150.0 (0) 2.0 (0) 5.5 (0) 5.5 (0) 3.5 (0) 2.0 (0) 46.4 28.0 1.40
2 25.0 (− 1) 24.0 (− 1) 100.0 (− 1) 1.0 (− 1) 2.0 (− 1) 3.0 (− 1) 2.0 (− 1) 1.0 (− 1) 59.9 12.5 0.70
3 40.0 (+ 1) 72.0 (+ 1) 100.0 (− 1) 3.0 (+ 1) 2.0 (− 1) 3.0 (− 1) 2.0 (− 1) 3.0 (+ 1) 50.1 16.0 0.80
4 40.0 (+ 1) 24.0 (− 1) 200.0 (+ 1) 1.0 (− 1) 2.0 (− 1) 3.0 (− 1) 5.0 (+ 1) 3.0 (+ 1) 60.5 13.0 0.75
5 32.5 (0) 48.0 (0) 150.0 (0) 2.0 (0) 5.5 (0) 5.5 (0) 3.5 (0) 2.0 (0) 45.1 20.0 1.00
6 25.0 (− 1) 72.0 (+ 1) 100.0 (− 1) 1.0 (− 1) 2.0 (− 1) 8.0 (+ 1) 5.0 (+ 1) 3.0 (+ 1) 51.0 15.0 0.85
7 32.5 (0) 48.0 (0) 150.0 (0) 2.0 (0) 5.5 (0) 5.5 (0) 3.5 (0) 2.0 (0) 43.2 20.5 1.02
8 25.0 (− 1) 72.0 (+ 1) 200.0 (+ 1) 3.0 (+ 1) 2.0 (− 1) 8.0 (+ 1) 5.0 (+ 1) 1.0 (− 1) 49.3 15.0 0.85
9 25.0 (− 1) 24.0 (− 1) 100.0 (− 1) 3.0 (+ 1) 9.0 (+ 1) 8.0 (+ 1) 2.0 (− 1) 3.0 (+ 1) 43.1 19.0 0.95
10 40.0 (+ 1) 24.0 (− 1) 100.0 (− 1) 1.0 (− 1) 9.0 (+ 1) 8.0 (+ 1) 5.0 (+ 1) 1.0 (− 1) 39.0 49.0 2.15
11 25.0 (− 1) 24.0 (− 1) 200.0 (+ 1) 3.0 (+ 1) 9.0 (+ 1) 3.0 (− 1) 5.0 (+ 1) 3.0 (+ 1) 49.6 8.4 0.42
12 40.0 (+ 1) 72.0 (+ 1) 100.0 (− 1) 3.0 (+ 1) 9.0 (+ 1) 3.0 (− 1) 5.0 (+ 1) 1.0 (− 1) 44.6 28.0 1.40
13 40.0 (+ 1) 24.0 (− 1) 200.0 (+ 1) 3.0 (+ 1) 2.0 (− 1) 8.0 (+ 1) 2.0 (− 1) 1.0 (− 1) 44.0 25.0 1.25
14 25.0 (− 1) 72.0 (+ 1) 200.0 (+ 1) 1.0 (− 1) 9.0 (+ 1) 3.0 (− 1) 2.0 (− 1) 1.0 (− 1) 49.0 28.0 1.40
15 40.0 (+ 1) 72.0 (+ 1) 200.0 (+ 1) 1.0 (− 1) 9.0 (+ 1) 8.0 (+ 1) 2.0 (− 1) 3.0 (+ 1) 37.8 52.0 2.30
  1. *() indicates the coded values of the different factors