Table 1 Experimental factors and level of minimum and maximum range for statistical screening using Plackett–Burman factorial design (PBFD)
Factors | Independent Factor | Unit | Range levelminimum (− 1) maximum (+ 1) | |
|---|---|---|---|---|
X1 | Incubation time | Hours | 24 | 72 |
X2 | pH | – | 5 | 9 |
X3 | Xylose (carbon source) | % (w/v) | 0.5 | 2.5 |
X4 | Malt extract (nitrogen source) | % (w/v) | 0.5 | 2.5 |