Table 2.

Plackett Burman design for optimization of fermentation medium for GI production.

Block	Glucose	Xylose	Sucrose	Wheat husk	Orange bagasse	Peanut shell	Tryptone	Peptone	Yeast extract	Soybean flour	Potassium nitrate	Magnesium sulphate	Cobalt chloride	Dipotassium hydrogen phosphate
1	1.0	10.0	10.0	1.0	10.0	15.0	1.0	1.0	1.0	1.0	2.5	0.2	0.24	0.2
1	10.0	10.0	10.0	10.0	00	1.0	10.0	20.0	1.0	20.0	2.5	0.2	0.024	0.2
1	10.0	1.0	10.0	10.0	10	15.0	1.0	1.0	7.0	20.0	0.5	1.0	0.24	0.2
1	1.0	1.0	10.0	10.0	00	15.0	10.0	1.0	1.0	1.0	0.5	1.0	0.024	2.0
1	10.0	1.0	0.0	10.0	10	1.0	10.0	20.0	1.0	1.0	0.5	0.2	0.24	0.2
1	1.0	1.0	10.0	1.0	10	1.0	10.0	20.0	7.0	20.0	0.5	0.2	0.24	2.0
1	10.0	10.0	0.0	1.0	10	15.0	1.0	20.0	7.0	1.0	0.5	0.2	0.024	2.0
1	1.0	10.0	0.0	10.0	10	15.0	10.0	1.0	1.0	20.0	2.5	0.2	0.24	2.0
1	10.0	1.0	10.0	10.0	00	1.0	1.0	1.0	7.0	1.0	2.5	0.2	0.24	2.0
1	1.0	1.0	0.0	1.0	0.0	1.0	1.0	1.0	1.0	1.0	0.5	0.2	0.024	0.2
1	1.0	10.0	10.0	10.0	10	1.0	1.0	20.0	7.0	1.0	2.5	1.0	0.024	0.2
1	10.0	10.0	0.0	1.0	0.0	1.0	10.0	1.0	7.0	1.0	2.5	1.0	0.24	2.0
1	10.0	1.0	0.0	1.0	0.0	15.0	1.0	20.0	1.0	20.0	2.5	1.0	0.24	0.2
1	10.0	10.0	0.0	10.0	10	1.0	1.0	1.0	1.0	20.0	0.5	1.0	0.024	2.0
1	10.0	1.0	10.0	1.0	10	15.0	10.0	20.0	1.0	1.0	2.5	1.0	0.024	2.0
1	1.0	10.0	10.0	1.0	0.0	1.0	1.0	20.0	1.0	20.0	0.5	1.0	0.24	2.0
1	1.0	10.0	0.0	10.0	0.0	15.0	10.0	20.0	7.0	1.0	0.5	1.0	0.24	0.2
1	1.0	1.0	0.0	1.0	10	1.0	10.0	1.0	7.0	20.0	2.5	1.0	0.024	0.2
1	1.0	1.0	0.0	10.0	0.0	15.0	1.0	20.0	7.0	20.0	2.5	0.2	0.024	2.0
1	10.0	10.0	10.0	1.0	0.0	15.0	10.0	1.0	7.0	20.0	0.5	0.2	0.024	0.2

Note. The concentration of ingredients is according to g/L.