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. 2021 Apr 19;11(5):226. doi: 10.1007/s13205-021-02772-1

Table 1.

Concentration ranges of the variables used in the Plackett–Burman design

Factors
(g/L)
Actual levels of coded factors
− 1 + 1
Glucose 5 10
Sorbitol 5 10
Glycerol 5 10
Peptone 4 8
Tryptone 4 8
Meat extract 5 10
Yeast extract 5 10
Potassium dihydrogen phosphate 4 8
Magnesium sulfate 0.5 1
Citric acid 0.5 1
Thiamine 0.5 1