Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2006 by Universidad Católica de Valparaíso -- Chile
Vol. 9 No. 5, Issue of October 15, 2006
 

Table 4. Main effects and interactions analysis for glucosyltransferase activity from the first and second factorial designs.


First factorial design

Second factorial design

Factor

Effect

Std. Err.

t-value

p-value

Factor

Effect

Std. Err.

t-value

p-value

(1)SCMa (L)

-1.90

0.02

-118.74

0.00007*

(1)SCM (L)

1.13

0.17

6.82

0.02082**

SCM (Q)

1.04

0.02

59.08

0.00029*

SCM (Q)

-1.28

0.18

-7.01

0.01972**

(2)BPb (L)

0.48

0,02

29.69

0.00113*

(2)BP (L)

-0.08

0.17

-0.49

0.67433

BP (Q)

0.68

0.02

38.31

0.00068*

BP (Q)

-0.38

0.18

-2.08

0.17278**

(3)YEPc (L)

-1.37

0.02

-85.28

0.00014*

(3)YEP (L)

-0.66

0.17

-4.01

0.05682**

YEP (Q)

0.55

0.02

31.06

0.00104*

YEP (Q)

-0.02

0.18

-0.13

0.90632

(1) x (2)

0.47

0.02

22.61

0.00195*

(1) x (2)

-0.54

0.22

-2.51

0.12889**

(1) x (3)

3.18

0.02

151.86

0.00004*

(1) x (3)

-0.60

0.22

-2.79

0.10795**

(2) x (3)

0.28

0.02

13.44

0.00549*

(2) x (3)

-1.27

0.22

-5.88

0.02772

a sugar cane molasses; b bacteriological peptone; c yeast extract Prodex Lac SD®
(L): linear factor
(Q): quadratic factor
*Significant factors (p < 0.05)
**Significant factors (p < 0.20)


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