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| Table 1. Plackett–Burman experimental design for screening of significant variables affecting jiean-peptide production. |
Experiment no. |
Variables |
Jiean-peptide |
|||||||
|
X1 |
X2 |
X3 |
X4 |
X5 |
X6 |
X7 |
X8 |
(mg/l) |
1 |
1 |
-1 |
1 |
-1 |
-1 |
-1 |
1 |
1 |
233.56 ± 27.46 |
2 |
1 |
1 |
-1 |
1 |
-1 |
-1 |
-1 |
1 |
234.69 ± 36.42 |
3 |
-1 |
1 |
1 |
-1 |
1 |
-1 |
-1 |
-1 |
328.84 ± 22.09 |
4 |
1 |
-1 |
1 |
1 |
-1 |
1 |
-1 |
-1 |
171.11 ± 13.21 |
5 |
1 |
1 |
-1 |
1 |
1 |
-1 |
1 |
-1 |
330.54 ± 37.33 |
6 |
1 |
1 |
1 |
-1 |
1 |
1 |
-1 |
1 |
329.82 ± 23.96 |
7 |
-1 |
1 |
1 |
1 |
-1 |
1 |
1 |
-1 |
238.53 ± 24.87 |
8 |
-1 |
-1 |
1 |
1 |
1 |
-1 |
1 |
1 |
184.06 ± 5.04 |
9 |
-1 |
-1 |
-1 |
1 |
1 |
1 |
-1 |
1 |
222.43 ± 29.71 |
10 |
1 |
-1 |
-1 |
-1 |
1 |
1 |
1 |
-1 |
254.50 ± 17.83 |
11 |
-1 |
1 |
-1 |
-1 |
-1 |
1 |
1 |
1 |
350.51 ± 27.14 |
12 |
-1 |
-1 |
-1 |
-1 |
-1 |
-1 |
-1 |
-1 |
288.47 ± 23.41 |
Each variable was tested at a low (-1) and at a high level (+1) level. The two levels of each variable were: X1 (glucose), 3.1 and 3.8% (w/v); X2 (soybean meal hydrolysate (SMH)), 12 and 17% (v/v); X3 (yeast extract), 0.08 and 0.1 (w/v); X4 (MgSO4·7H2O), 0.6 and 0.8% (w/v); X5 (KH2PO4), 0.06 and 0.08% (w/v); X6 (wood chips), 1.0 and 1.2% (w/v); X7 (sodium alginate), 0.01 and 0.018% (w/v); X8 (initial pH), 8 and 9. |
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