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

Table 8 Coefficients of the second-order polynomial model in 2³ central composite design

Factors	Coefficient	Standard error	F-value	P-value
Model			14.59	0.0001
Intercept	7.6	0.2141
A-glucose	0.1071	0.1421	0.5688	0.4681
B-sodium glutamate	− 0.8976	0.1421	39.93	< 0.0001
C-sea salt	0.1281	0.1421	0.8132	0.3884
AB	− 0.1161	0.1856	0.3912	0.5457
AC	− 0.13	0.1856	0.4903	0.4997
BC	1.08	0.1856	33.96	0.0002
A²	− 0.3442	0.1383	6.19	0.032
B²	− 0.8882	0.1383	41.25	< 0.0001
C²	− 0.555	0.1383	16.11	0.0025

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

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