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Table 1 Factors and their levels employed in the Taguchi experimental design

From: Bioprospecting of novel thermostable β-glucosidase from Bacillus subtilis RA10 and its application in biomass hydrolysis

S. no. Factor Units Level 1 Level 2 Level 3 Level 4 Level 5
1 Carbon source (1%, w/v) Paddy straw Wheat bran Baggase Wheat straw Parthenium
2 Organic N source (0.1%, w/v) Yeast extract Malt extract Beef extract Peptone Tryptone
3 pH 6 7 8 9 10
4 Surfactant (0.1%, v/v) Tween 20 Tween 80 Triton X 100 PEG 6000
5 Inorganic N source (0.1%, w/v) NH4Cl NaNO3 (NH4)2HPO4 NH4NO3 (NH4)2SO4