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

Table 6 Significance (P values) of model and each variable using the Plackett–Burman design on the DHA production

Variable	Sum of squares	F-value	P-value
Model	10.52	7.03	0.0246
A: peptone	0.3156	1.26	0.3118
B: glucose	3.44	13.79	0.0138
C: sodium glutamate	2.43	9.74	0.0262
D: MgSO₄ 7H₂O	0.0881	0.353	0.5783
E: KH₂PO₄	8.33E−6	0	0.9956
F: sea salt	4.25	17.03	0.0091

P < 0.05 is marked in bold. When P < 0.05, the factor was considered as the most significant parameter to influence DHA production

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