Table 2 Statistical analysis of PB showing coefficients and t and p values for variables affecting the CHO production by Streptomyces sp. strain AN

Intercept

3.651436

0.0076

150.4767

6.47134E−07

Starch

0.268015

0.53603

0.0076

11.04499

0.001589662

99.84103

MgSO₄.7H₂O

0.03652

0.07304

0.0076

1.505014

0.229383869

77.06161

CaCl₂

− 0.01257

− 0.02514

0.0076

− 0.51812

0.64016232

35.98377

FeSO₄.7H₂O

0.127123

0.254246

0.0076

5.238763

0.013538168

98.64618

NH₄NO₃

0.092798

0.185596

0.0076

3.824215

0.031483379

96.85166

YE

− 0.11515

− 0.2303

0.0076

− 4.74532

0.017752588

98.22474

K₂HPO₄

− 0.06885

− 0.1377

0.0076

− 2.83732

0.065791541

93.42085

KH₂PO₄

0.004191

0.008382

0.0076

0.172706

0.873876628

12.61234

NaCl

− 0.00818

− 0.01636

0.0076

− 0.33719

0.758187184

24.18128

pH

− 0.37179

− 0.74358

0.0076

− 15.3215

0.000603871

99.93961

Tween 20

− 0.16065

− 0.3213

0.0076

− 6.62042

0.007018534

99.29815

T (°C)

− 0.12233

− 0.24466

0.0076

− 5.04138

0.015048308

98.49517

ANOVA analysis

df

SS

MS

F

Significance F

Regression

12

0.463234

0.038603

41.77511

0.005287

Residual

3

0.002772

0.000924

Total

15

0.466006

Multiple R

0.997021

R² square

0.994051

Adjusted R²

0.970256