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Table 4 The nutritional variables selected for optimization study

From: Antioxidant potential and optimization of production of extracellular polysaccharide by Acinetobacter indicus M6

S.No. Nutritional variables aRange in g/L
1 Glucose (A) 5–15
2 Yeast extract (B) 5–10
3 MgSO4 (C) 0.2–0.4
  1. aConcentration ranges