Table 1.

Response surface design and its experimental responses

Runs	Corn starch (%)	Soybean meal (%)	MgCl2 (mM)	Glutamine (mM)	Antimicrobial activitya
1	2.9	4.5	0.6	13	21.94
2	4.8	2.5	0.2	21	9.50
3	4.8	2.5	0.2	5	11.83
4	1	6.5	0.2	5	0.33
5	4.8	6.5	0.2	21	10.63
6	2.9	4.5	0.6	25	20.00
7	2.9	4.5	1.2	13	23.63
8	2.9	4.5	0	13	14.33
9	4.8	6.5	1	21	0.67
10	1	6.5	1	5	5.73
11	2.9	4.5	0.6	1	13.17
12	2.9	4.5	0.6	13	21.00
13	2.9	7.5	0.6	13	11.00
14	1	6.5	1	21	8.00
15	1	2.5	0.2	5	0.00
16	4.8	2.5	1	5	20.33
17	2.9	4.5	0.6	13	22.00
18	1	6.5	0.2	21	15.67
19	1	2.5	1	21	9.50
20	4.8	6.5	0.2	5	0.30
21	1	2.5	0.2	21	10.00
22	1	2.5	1	5	9.20
23	4.8	6.5	1	5	0.00
24	2.9	4.5	0.6	13	22.00
25	5.75	4.5	0.6	13	7.00
26	2.9	1.5	0.6	13	14.33
27	0.05	4.5	0.6	13	3.00
28	2.9	4.5	0.6	13	22.30
29	2.9	4.5	0.6	13	21.50
30	4.8	2.5	1	21	13.17

^aAntimicrobial activity against P. capsici (inhibition zone diameter; mm)