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. 2017 May 5;11:17. doi: 10.1186/s13036-017-0059-2

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© The Author(s). 2017

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 2 — Response surface of dry cell mass production by Lactobacillus plantarum (AS-14), showing the interaction of glucose (X₁) and corn steep liquor (X₅) at constant levels of cheese whey (60 g/l) yeast extract (5 g/l), Sodium acetate (5 g/l), MgSO₄ 7H₂O (0.3 g/l), and MnSO₄ 4H₂O (0.04 g/l)