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Factors and their levels employed in the Taguchi experimental design
| S. no. | Factor | Units | Level 1 | Level 2 | Level 3 | Level 4 | Level 5 |
|---|---|---|---|---|---|---|---|
| 1 | Carbon source | (1%, w/v) | Paddy straw | Wheat bran | Baggase | Wheat straw | Parthenium |
| 2 | Organic N source | (0.1%, w/v) | Yeast extract | Malt extract | Beef extract | Peptone | Tryptone |
| 3 | pH | – | 6 | 7 | 8 | 9 | 10 |
| 4 | Surfactant | (0.1%, v/v) | Tween 20 | Tween 80 | Triton X 100 | PEG 6000 | – |
| 5 | Inorganic N source | (0.1%, w/v) | NH4Cl | NaNO3 | (NH4)2HPO4 | NH4NO3 | (NH4)2SO4 |
