Table 2.

Selected culture condition factors and assigned levels

S. No.	Factors	Level-1	Level-2	Level-3
1	pH	6	7	–
2	Temperature (°C)	45	55	65
3	Carbon source (g%, w/v as sucrose)	0.5	1.0	1.5
4	Phosphate source (g%, w/v as K2HPO4)	0.1	0.25	0.5
5	Nitrogen source (g%, w/v as yeast extract)	0.01	0.02	0.03
6	Na+ (g%, w/vas NaCl)	0.25	0.5	0.75
7	Magnesium sulphate (g%, w/v)	0.01	0.025	0.05
8	Calcium Chloride (g%, w/v)	0.025	0.050	0.075