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

Table 1

Factors of Plackett-Burman design with their high and lower levels.

Variables	Symbol	Ingredients per liter
		Factor’s level	High level (+)	Lower level (-)
Starch	S	10	15	5
KNO3	KN	2	3	1
Casein	Ca	1	1.5	0.5
MgSO4	Mg	0.5	0.75	0.25
K2HPO4	K2	1	1.5	0.5
pH	pH	7	8	6
Temperature (°C)	T	32	34	30