Table 1.

Factors and levels considered for the fermentation process

No	Factor	Level 1	Level 2	Level 3
1	Initial pH	5	6	-
2	Agitation (rpm)	150	200	250
3	Sucrose (g/L)	12.5	25.0	37.5
4	Yeast extract (g/L)	2.5	5.0	10.0
5	KH2PO4 (g/L)	0.2	0.4	0.8
6	MgSO4 (g/L)	0.3	0.6	1.2
7	NH4NO3 (g/L)	0.05	0.1	0.2
8	CaCl2 (g/L)	0.2	0.4	0.8