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Table 5 Results of the Plackett–Burman design

From: Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite design

Run

A: peptone

B: glucose

C: sodium glutamate

D: MgSO4 7H2O

E: KH2PO4

F: sea salt

DHA production (g/L)

1

1

1

 − 1

1

1

1

6.665

2

 − 1

1

1

 − 1

1

1

6.416

3

1

 − 1

1

1

 − 1

1

7.005

4

 − 1

1

 − 1

1

1

 − 1

6.489

5

 − 1

 − 1

1

 − 1

1

1

7.685

6

 − 1

 − 1

 − 1

1

 − 1

1

8.443

7

1

 − 1

 − 1

 − 1

1

 − 1

6.417

8

1

1

 − 1

 − 1

 − 1

1

7.297

9

1

1

1

 − 1

 − 1

 − 1

5.31

10

 − 1

1

1

1

 − 1

 − 1

4.551

11

1

 − 1

1

1

1

 − 1

6.274

12

 − 1

 − 1

 − 1

 − 1

 − 1

 − 1

7.330