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 |