Improved production of andrimid in Erwinia persicina BST187 strain by fermentation optimization

BMC Microbiology

Table 1 ANOVA for Quadratic Model (Response: andrimid content)

Source	Sum of Squares	df	Mean Square	F-value	p-value
Model	6035.7	9	670.63	67.3	0.0001
A-Beef extract	56.91	1	56.91	5.71	0.0624
B-Temperature	1465.88	1	1465.88	147.09	< 0.0001
C-Fermentation time	1052.68	1	1052.68	105.63	0.0001
AB	268.93	1	268.93	26.99	0.0035
AC	87.24	1	87.24	8.75	0.0316
BC	583.26	1	583.26	58.53	0.0006
A²	791.16	1	791.16	79.39	0.0003
B²	1222.31	1	1222.31	122.65	0.0001
C²	888.81	1	888.81	89.19	0.0002
Residual	49.83	5	9.97
Lack of Fit	43.38	3	14.46	4.48	0.1878
Pure Error	6.45	2	3.23
Cor Total	6085.53	14
Std.Dev.	3.16
Mean	67.06
C.V.%	4.71
PRESS	705.54
R²	0.9918
Adjusted R²	0.9771
Predicted R²	0.8836
Adeq Precision	21.4447

ISSN: 1471-2180