Table 4.
Experimental ranges and levels with Box–Behnken design.
| Factors | Range and Level |
||
|---|---|---|---|
| −1 | 0 | 1 | |
| A: Yeast extract (g/L) | 15 | 20 | 25 |
| B: Medium volume (mL) | 40 | 50 | 60 |
| C: initial pH | 5.5 | 6.5 | 7.5 |
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