BMC Biotechnology

Table 1 The experimental design matrix of the variables involved in the modeling using RSM

From: Enhanced vitamin B₁₂ production by isolated Bacillus strains with the application of response surface methodology

Run	Std	A	B	C	D	E	F
1	18	30.5	60	2	6.5	12	100
2	26	30	60	2.2	6.5	12	100
3	4	35	96	4	5.5	6	200
4	20	30	60	2	6.6	12	100
5	2	35	24	4	7.5	6	200
6	11	25	96	0	7.5	6	0
7	19	30	60	2	6.4	12	100
8	22	30	60	2	6.5	12	110
9	21	30	60	2	6.5	12	90
10	5	25	96	4	7.5	18	0
11	28	30	63.6	2	6.5	12	100
12	17	29.5	60	2	6.5	12	100
13	27	30	56.4	2	6.5	12	100
14	8	35	96	4	7.5	6	0
15	14	25	96	4	5.5	18	200
16	24	30	60	2	6.5	12.6	100
17	23	30	60	2	6.5	11.4	100
18	25	30	60	1.8	6.5	12	100
19	16	25	24	0	5.5	6	0
20	13	25	24	4	5.5	18	0
21	7	25	24	0	7.5	6	200
22	9	35	24	0	5.5	18	0
23	29	30	60	2	6.5	12	100
24	6	35	96	0	5.5	18	200
25	12	35	24	4	5.5	6	0
26	1	35	24	0	7.5	18	200
27	15	25	24	4	7.5	18	200
28	10	25	96	0	5.5	6	200
29	3	30	96	0	7.5	18	0
Symbol	Factor				Levels
Symbol	Factor				-1	0	1
A	Temperature (ºC)				25	30	35
B	Fermentation time (hours)				24	60	96
C	Salt concentration %				0	2	4
D	pH				5.5	6.5	7.5
E	Glucose concentration %				6	12	18
F	Shaking rate (rpm)				0 (static)	100	200

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ISSN: 1472-6750

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