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Table 1 Levels of the factors tested in the Plackett-Burman design

From: Enhanced candicidal compound production by a new soil isolate Penicillium verruculosum MKH7 under submerged fermentation

Factor Code level
−1 0 +1
A-Dextrose (g/l) 20 25 30
B-Peptone (g/l) 5 7.5 10
C-Initial pH 5 7 9
D-Temperature (°C) 25 30 35
E-NaCl (g/l) 1 3 5
F-Fermentation time (days) 10 12.5 15
G- MgSO4.7H2O (g/l) 0.1 0.3 0.5