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Table 1 Factors and levels of PB design

From: Isolation and identification of a new biocontrol bacteria against Salvia miltiorrhiza root rot and optimization of culture conditions for antifungal substance production using response surface methodology

Factors

Level

-1

 + 1

A: medium volume (ml)

50

70

B: initial pH

5.0

7.0

C: inoculum size (%)

1.5

2.5

D: fermentation time (d)

6.0

8.0

E: rotary speed (rpm)

120

180

F: fermentation temperature (°C)

25

35