Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes

Table 7

The three levels of significant independent variables used in the Box-Behnken factorial experimental design for amylase production by Streptomyces rochei HMM 13.

Level	Starch ()	K2HPO4 ()	pH ()	Temperature (°C) ()
1	19 g	0.8 g	8	33
0	15 g	0.5 g	6	30
-1	11 g	0.2 g	4	27