Table 2.
Plackett–Burman design matrix and observed PGR production by Pleurotus eryngii
| Run | Independent variables (X)a | Responses (mg/L) | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | GA3 | ABA | IAA | |
| 1 | 3 | 3 | 3 | 3 | 0 | 0.3 | 0 | 0.3 | 0.1 | 0 | 0 | 1 | 25 | 4 | 100 | 594.50 | 104.62 | 17.49 |
| 2 | 3 | 3 | 3 | 0 | 0.3 | 0 | 0.3 | 0.3 | 0 | 0 | 0.1 | 0 | 25 | 4 | 200 | 4406.83 | 433.00 | 53.21 |
| 3 | 3 | 3 | 0 | 3 | 0 | 0.3 | 0.3 | 0 | 0 | 0.1 | 0 | 0 | 25 | 7 | 200 | 3191.17 | 389.27 | 33.28 |
| 4 | 3 | 0 | 3 | 0 | 0.3 | 0.3 | 0 | 0 | 0.1 | 0 | 0 | 0 | 35 | 7 | 200 | 15.83 | 16.36 | 2.54 |
| 5 | 0 | 3 | 0 | 3 | 0.3 | 0 | 0 | 0.3 | 0 | 0 | 0 | 1 | 35 | 7 | 200 | 3327.00 | 344.32 | 29.74 |
| 6 | 3 | 0 | 3 | 3 | 0 | 0 | 0.3 | 0 | 0 | 0 | 0.1 | 1 | 35 | 7 | 100 | 2609.50 | 259.62 | 32.37 |
| 7 | 0 | 3 | 3 | 0 | 0 | 0.3 | 0 | 0 | 0 | 0.1 | 0.1 | 1 | 35 | 4 | 200 | 1582.00 | 167.27 | 20.16 |
| 8 | 3 | 3 | 0 | 0 | 0.3 | 0 | 0 | 0 | 0.1 | 0.1 | 0.1 | 1 | 25 | 7 | 100 | 6904.33 | 741.67 | 51.29 |
| 9 | 3 | 0 | 0 | 3 | 0 | 0 | 0 | 0.3 | 0.1 | 0.1 | 0.1 | 0 | 35 | 4 | 200 | 2891.17 | 258.56 | 22.52 |
| 10 | 0 | 0 | 3 | 0 | 0 | 0 | 0.3 | 0.3 | 0.1 | 0.1 | 0 | 1 | 25 | 7 | 200 | 391.17 | 44.55 | 3.56 |
| 11 | 0 | 3 | 0 | 0 | 0 | 0.3 | 0.3 | 0.3 | 0.1 | 0 | 0.1 | 0 | 35 | 7 | 100 | 316.17 | 29.85 | 1.82 |
| 12 | 3 | 0 | 0 | 0 | 0.3 | 0.3 | 0.3 | 0.3 | 0 | 0.1 | 0 | 1 | 35 | 4 | 100 | 1562.00 | 145.23 | 10.62 |
| 13 | 0 | 0 | 0 | 3 | 0.3 | 0.3 | 0.3 | 0 | 0.1 | 0 | 0.1 | 1 | 25 | 4 | 200 | 4349.50 | 469.39 | 28.57 |
| 14 | 0 | 0 | 3 | 3 | 0.3 | 0.3 | 0 | 0.3 | 0 | 0.1 | 0.1 | 0 | 25 | 7 | 100 | 4362.00 | 533.26 | 38.01 |
| 15 | 0 | 3 | 3 | 3 | 0.3 | 0 | 0.3 | 0 | 0.1 | 0.1 | 0 | 0 | 35 | 4 | 100 | 2471.17 | 222.58 | 12.74 |
| 16 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 25 | 4 | 100 | 0.00 | 0.00 | 0.00 |
aCarbon source (%): X1 glucose, X2 lactose, X3 sucrose, X4 fructose; nitrogen source (%): X5 NaNO3, X6 NH4NO3, X7 yeast extract, X8 tryptone; mineral source (%): X9 FeSO4, X10 MgSO4, X11 KH2PO4, others; X12 thiamine (mg/L), X13 temperature (°C), X14 pH, X15 agitation (rpm)