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Table 1 Levels and ranges of independent variables used for RSM-CCD

From: Application of statistical methodology for the optimization of l-glutaminase enzyme production from Streptomyces pseudogriseolus ZHG20 under solid-state fermentation

Independent variable

Coded Level

 

 − α

 − 1

0

 + 1

 + α

Wheat bran (g%)

A

 − 1.64

2.5

3.75

5

5.85

Sesame oil seed cake (g%)

B

 − 0.31

1

2

3

3.68

Corn steep liquor (mL)

C

 − 0.06

0.2

0.4

0.6

0.73