Table 2.
Experimental factors and levels of fermentation.
| Level | A-temperature（°C） | B-aeration（vvm） | C-initial pH |
|---|---|---|---|
| 1 | 33 | 0.6 | 5.5 |
| 2 | 37 | 1.4 | 7.0 |
| 3 | 41 | 2.0 | 8.5 |
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