From: Optimization of fermentation conditions for surfactin production by B. subtilis YPS-32
Item | Effect | Coefficient | Standard error of coefficient | t-value | p-value |
---|---|---|---|---|---|
Constant | Â | 0.36931 | 0.00186 | 198.43 | 0.003 |
Molasses (g·L− 1) | -0.00506 | -0.00253 | 0.00186 | -1.36 | 0.404 |
Glutamic acid (g·L− 1) | 0.00483 | 0.00242 | 0.00186 | 1.3 | 0.418 |
Soybean meal (g·L− 1) | 0.00461 | 0.00231 | 0.00186 | 1.24 | 0.432 |
KCl (g·L− 1) | 0.03894 | 0.01947 | 0.00186 | 10.46 | 0.061 |
K2HPO4 (g·L− 1) | -0.01339 | -0.00669 | 0.00186 | -3.6 | 0.173 |
MgSO4 (g·L− 1) | 0.04739 | 0.02369 | 0.00186 | 12.73 | 0.05 |
Time (h) | 0.07061 | 0.03531 | 0.00186 | 18.97 | 0.034 |
pH | -0.01417 | -0.00708 | 0.00186 | -3.81 | 0.164 |
Temperature (℃) | 0.08683 | 0.04342 | 0.00186 | 23.33 | 0.027 |
Inoculum size (%) | -0.01572 | -0.00786 | 0.00186 | -4.22 | 0.148 |