Table 2 Effect of variables on L-asparaginase production by Penicillium cerradense evaluated by Plackett–Burman experimental design.

Mean

1.03

0.07

13.80

0.00

Curvature

0.41

0.38

1.08

0.32

L-asparagine (X₁)

0.08

0.15

0.53

0.62

L-proline (X₂)

0.39

0.15

2.62

0.04

Urea (X₃)

0.14

0.15

0.92

0.39

Sodium nitrate (X₄)

− 0.11

0.15

− 0.73

0.49

Yeast extract (X₅)

0.12

0.15

0.77

0.47

Ammonium sulfate (X₆)

0.09

0.15

0.59

0.58

Peptone (X₇)

0.26

0.15

1.73

0.13

Glucose (X₈)

0.09

0.15

0.58

0.58

Sucrose (X₉)

0.16

0.15

1.08

0.32

Malt extract (X₁₀)

0.00

0.15

0.03

0.98

Potassium chloride (X₁₁)

− 0.32

0.15

− 2.13

0.08