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. 2013 Aug;3(8):650–656. doi: 10.1016/S2221-1691(13)60131-8

Table 2. Results of screening experiments using Plackett-Burman design.

Term Effect Coefficient
Constant - 0.001614
Glucose -0.001669 -0.000834
Maltose 0.002019 0.001009
Glycerol -0.002046 -0.001023
Ammonium sulphate -0.002944 -0.001472
Peptone 0.002396 0.001198
Yeast extract 0.002789 0.001394
Malt extract -0.001691 -0.000846
Tyrosine 0.001536 0.000768
Phenyl alanine -0.002311 -0.001156
Histidine -0.002679 -0.001339
Na2HPo4 0.001801 0.000901
Nacl 0.001754 0.000877