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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