Table 3 BB designed matrix for the selected 4 variables influencing the CHO production by Streptomyces sp. strain AN

1

0

0

0

0

6.398844

6.40523

− 0.00639

2

0

0

1

− 1

6.066768

6.161761

− 0.09499

3

− 1

− 1

0

0

5.830484

5.839797

− 0.00931

4

0

0

1

1

6.073154

6.185709

− 0.11255

5

0

0

− 1

1

5.986943

6.027654

− 0.04071

6

1

− 1

0

0

6.057189

6.226686

− 0.1695

7

0

0

− 1

− 1

6.220034

6.243184

− 0.02315

8

− 1

1

0

0

6.175332

6.141539

0.033793

9

1

1

0

0

6.232806

6.359197

− 0.12639

10

0

0

0

0

6.424388

6.40523

0.019158

11

0

1

1

0

6.26793

6.309439

− 0.04151

12

0

− 1

1

0

5.970977

5.990136

− 0.01916

13

0

1

− 1

0

6.204069

6.168946

0.035123

14

1

0

0

− 1

6.376493

6.345627

0.030866

15

− 1

0

0

1

5.932661

5.947562

− 0.0149

16

0

− 1

− 1

0

6.111471

6.053996

0.057475

17

− 1

0

0

− 1

6.223227

6.081669

0.141558

18

1

0

0

1

6.162559

6.288152

− 0.12559

19

0

− 1

0

− 1

5.734693

5.751456

− 0.01676

20

0

1

0

1

6.009294

5.872791

0.136502

21

0

1

0

− 1

6.501021

6.538539

− 0.03752

22

− 1

0

− 1

0

5.983749

6.133556

− 0.14981

23

0

0

0

0

6.392458

6.40523

− 0.01277

24

1

0

1

0

6.743692

6.474147

0.269545

25

1

0

− 1

0

6.347756

6.226686

0.121069

26

0

− 1

0

1

6.382879

6.225622

0.157257

27

− 1

0

1

0

5.961398

5.962729

− 0.00133

Variables

Code

− 1

0

1

pH

X1

5

6

7

Starch (g/L)

X2

2

4

6

NH₄NO₃ (g/L)

X3

20

25

30

FeSO₄.7H₂O (g/L)

X4

0.1

0.15

0.2