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Table 4 Values of coded levels of the 3 tested factors used for the D-optimal design

From: Production and statistical optimization of Paromomycin by Streptomyces rimosus NRRL 2455 in solid state fermentation

Factor

Level

−1

0

+ 1

pH (A)

5.5

7

8.5

Temperature (B, °C)

23

30

37

Inoculum size (C, % v/w)

5

20

35