TABLE 2.
Box–Behnken design matrix used in RSM with experimental responses.
| Run | A: Fermentation temperatures (°C) |
B: Inoculum size (%) | C: Initial pH | Total phenolics (μg/mL) |
| 1 | −1 | −1 | 0 | 320.26 |
| 2 | 1 | −1 | 0 | 309.07 |
| 3 | −1 | 1 | 0 | 293.60 |
| 4 | 1 | 1 | 0 | 289.55 |
| 5 | −1 | 0 | −1 | 303.12 |
| 6 | 1 | 0 | −1 | 285.74 |
| 7 | −1 | 0 | 1 | 312.41 |
| 8 | 1 | 0 | 1 | 319.55 |
| 9 | 0 | −1 | −1 | 284.79 |
| 10 | 0 | 1 | −1 | 275.50 |
| 11 | 0 | −1 | 1 | 311.69 |
| 12 | 0 | 1 | 1 | 288.12 |
| 13 | 0 | 0 | 0 | 288.36 |
| 14 | 0 | 0 | 0 | 290.50 |
| 15 | 0 | 0 | 0 | 295.98 |
| 16 | 0 | 0 | 0 | 293.36 |
| 17 | 0 | 0 | 0 | 291.69 |