Table 4.
ANOVA analysis of Plackett–Burman experimental design
| Source | SS | DF | MS | F value |
p value Prob > F |
Significant |
|---|---|---|---|---|---|---|
| Model | 1.78 | 10 | 0.18 | 3447.08 | 0.0133 | |
| A—Glucose | 0.39 | 1 | 0.39 | 7466.99 | 0.0074 | |
| B—Sorbitol | 0.031 | 1 | 0.031 | 596.89 | 0.0260 | |
| C—Glycerol | 0.34 | 1 | 0.34 | 6513.44 | 0.0079 | |
| E—Tryptone | 0.091 | 1 | 0.091 | 1762.35 | 0.0152 | |
| F—Meat ex | 0.30 | 1 | 0.30 | 5740.29 | 0.0084 | |
| G—Yeast ex | 0.078 | 1 | 0.078 | 1498.15 | 0.0164 | |
| H—KH2PO4 | 0.083 | 1 | 0.083 | 1609.43 | 0.0159 | |
| J—MgSO4 | 0.30 | 1 | 0.30 | 5889.81 | 0.0083 | |
| K—Thiamine | 0.047 | 1 | 0.047 | 912.99 | 0.0211 | |
| L—Citric acid | 0.13 | 1 | 0.13 | 2480.43 | 0.0128 | |
| Residual | 5.175E−005 | 1 | 5.175E−005 | |||
| Cor total | 1.78 | 11 |
SS Sum of squares, DF Degrees of freedom, MS Mean sum of squares