Table 5. Experimental design for medium optimization.

Run	A: Glucose	B: Yeast extract	C: MSG	D: Sea salt	Lipid (g/L)	DHA (% g/g lipid)
1	80.00	4.00	0.00	12.00	9.51	18.66
2	40.00	4.00	0.00	0.00	2.24	39.63
3	40.00	4.00	16.00	12.00	5.09	26.68
4	40.00	0.00	16.00	0.00	2.14	41.48
5	60.00	2.00	8.00	6.00	4.92	16.86
6	60.00	2.00	8.00	6.00	6.44	21.11
7	80.00	0.00	0.00	0.00	0.98	28.80
8	80.00	4.00	16.00	0.00	2.24	48.58
9	40.00	0.00	0.00	12.00	1.19	26.30
10	80.00	0.00	16.00	12.00	1.15	27.67
11	80.00	4.00	0.00	0.00	1.27	44.20
12	80.00	0.00	0.00	12.00	0.81	33.14
13	40.00	4.00	0.00	12.00	4.80	16.65
14	40.00	0.00	0.00	0.00	0.24	19.98
15	80.00	0.00	16.00	0.00	0.73	37.24
16	60.00	2.00	8.00	6.00	6.59	16.31
17	40.00	0.00	16.00	12.00	1.96	24.87
18	40.00	4.00	16.00	0.00	2.68	44.22
19	60.00	2.00	8.00	6.00	6.35	17.40
20	80.00	4.00	16.00	12.00	9.63	23.29
21	60.00	6.00	8.00	6.00	5.43	19.13
22	60.00	2.00	24.00	6.00	9.21	39.03
23	60.00	2.00	8.00	6.00	7.47	16.46
24	60.00	2.00	8.00	0.00	2.51	48.42
25	60.00	0.00	8.00	6.00	0.84	34.05
26	60.00	2.00	8.00	18.00	6.07	22.36
27	60.00	2.00	0.00	6.00	3.21	32.04
28	60.00	2.00	8.00	6.00	7.54	20.89
29	20.00	2.00	8.00	6.00	2.89	14.54
30	100.00	2.00	8.00	6.00	10.41	18.66