Table 3.
Coded values and real values of the experimental variables for Box-Behnken method
| Independent Variables (g/l) | Symbol | Coded values | |||
|---|---|---|---|---|---|
| −1 (Low) | 0 (Centre) | 1 (High) | |||
| Production Medium Optimization | Glucose | (X1) | 10 | 15 | 20 |
| Yeast Extract | (X 2) | 4 | 6 | 8 | |
| Cheese Whey | (X3) | 45 | 60 | 75 | |
| (NH4)2SO4 | (X4) | 10 | 15 | 20 | |
| Corn steep Liquor | (X5) | 10 | 15 | 20 | |
| Operating Conditions Optimization | pH | (A) | 6.2 | 6.3 | 6.4 |
| Temperature °C | (B) | 35 | 40 | 45 | |
Other composition included sodium acetate (5g/l), MgSO4.7H2O (0.3g/l), MnSO4.4H2O (0.04g/l), Tween 80 0.2