Table 2 Experimental design to study the effect of pH, fermentation temperature and glycine concentration on XOS production
Run | pH | Temperature (°C) | Glycine (%) | Concentration (mg/mL) |
|---|---|---|---|---|
1 | 8.1 | 40 | 0.2 | 1.629 ± 0.008 |
2 | 8.1 | 44 | 2.6 | 1.895 ± 0.009 |
3 | 7.6 | 48 | 2.6 | 1.780 ± 0.009 |
4 | 7.6 | 44 | 0.2 | 1.673 ± 0.014 |
5 | 8.1 | 48 | 5.0 | 1.721 ± 0.014 |
6 | 8.6 | 44 | 5.0 | 1.784 ± 0.039 |
7 | 8.1 | 40 | 5.0 | 1.721 ± 0.013 |
8 | 8.1 | 44 | 2.6 | 1.895 ± 0.009 |
9 | 8.1 | 48 | 0.2 | 1.709 ± 0.018 |
10 | 8.1 | 44 | 2.6 | 1.895 ± 0.009 |
11 | 7.6 | 44 | 5.0 | 1.862 ± 0.044 |
12 | 8.6 | 44 | 0.2 | 1.743 ± 0.003 |
13 | 7.6 | 40 | 2.6 | 1.703 ± 0.011 |
14 | 8.1 | 44 | 2.6 | 1.895 ± 0.009 |
15 | 8.6 | 48 | 2.6 | 1.714 ± 0.008 |
16 | 8.1 | 44 | 2.6 | 1.895 ± 0.009 |
17 | 8.6 | 40 | 2.6 | 1.685 ± 0.055 |