Table 4.
Factors influencing illudin M formation and their levels
| Factor | Symbol | Level | ||||
|---|---|---|---|---|---|---|
| − 1.0 | − 0.5 | 0 | 0.5 | 1.0 | ||
| Corn steep solids (g L−1) | x1 | 3 | Na | 6 | Na | 9.0 |
| Glucose monohydrate (g L−1) | x2 | 6 | 9 | 12 | 15 | 18.0 |
Na not applicable
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