Table 5 Statistical analysis for FCCCD of bacterial nanocellulose production by Bacillus sp. strain SEE-3.

From: Bacterial nanocellulose production using Cantaloupe juice, statistical optimization and characterization

Source of variance

Sum of squares

df

Mean square

F-value

P value prob > F

Coefficient estimate

Model

 

394.45

9

43.83

171.31

 < 0.0001*

19.01

Linear effects

X1

3.31

1

3.31

12.92

0.0049*

0.58

X2

15.02

1

15.02

58.69

 < 0.0001*

1.23

X3

42.27

1

42.27

165.23

 < 0.0001*

2.06

Interaction

effects

X1 X2

11.77

1

11.77

46.01

 < 0.0001*

 − 1.21

X1 X3

9.38

1

9.38

36.68

0.0001*

 − 1.08

X2 X3

4.57

1

4.57

17.87

0.0018*

0.76

Quadratic effects

X12

8.12

1

8.12

31.72

0.0002*

 − 1.72

X22

22.94

1

22.94

89.65

 < 0.0001*

 − 2.89

X32

54.43

1

54.43

212.75

 < 0.0001*

 − 4.45

Error effects

Lack of fit

1.16

5

0.23

0.83

0.5775

 

Pure error

1.40

5

0.28

   

R2

0.9936

Std. Dev.

0.51

    

Adj R2

0.9878

Mean

14.48

    

Pred R2

0.9774

C.V.%

3.49

    

Adeq Precision

40.40

PRESS

8.98

    
  1. The independent factors are: X1 (pH); X2 (peptone; g/L); X3 (Cantaloupe juice; g/L).
  2. *Significant values, F: Fishers's function, P: Level of significance, C.V: Coefficient of variation.
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