Table 6.
Nutritional and environmental requirements of S. baarnensis MH-133 according to statistical optimization designs.
| No. | Nutritional composition | (g/l) |
|---|---|---|
| 1 | Starch | 5 |
| 2 | Casein | 1 |
| 3 | Yeast Extract | 3 |
| 4 | Ferric Citrate | 0.1 |
| 5 | Sodium chloride | 5 |
| 6 | Magnesium Chloride | 4.4 |
| 7 | Sodium Sulfate | 3.24 |
| 8 | Calcium Chloride | 1.8 |
| 9 | Potassium Chloride | 0.55 |
| 10 | Sodium Bicarbonate | 0.16 |
| 11 | Potassium Bromide | 0.08 |
| 12 | Strontium Chloride | 0.034 |
| 13 | Boric Acid | 0.022 |
| 14 | Sodium Silicate | 0.004 |
| 15 | Sodium Fluoride | 0.0024 |
| 16 | Ammonium Nitrate | 0.0016 |
| 17 | Disodium Phosphate | 0.008 |
| Environmental conditions | ||
| 1 | Elicitation (%v/v) | 6 |
| 2 | Inoculum size (%v/v) | 8 |
| 3 | pH | 7 |
| 4 | Temperature °C | 25 |
| 5 | Shaking (rpm) | 0 (static) |
| 6 | Incubation time (day) | 12 |