Table 6. Mixtures used in the experiment approach.

Point

Glucose
(g/l)

Yeast extract
(g/l)

MgSO₄·7H₂O (g/l)

Vitamin
casamino
acid (g/l)

KCl
(g/l)

Exopolymer
(g/l) ± S.D

1

7.43

10.01

21.17

9.90

0.99

1.98 ± 0.0020

2

7.43

11.37

22.28

7.44

0.99

2.08 ± 0.0020

3

7.43

10.17

21.87

9.04

0.99

2.01 ± 0.0031

4

7.43

11.30

22.28

7.51

0.99

2.03 ± 0.0023

5

7.43

11.30

21.81

7.97

0.99

2.01 ± 0.0031