Table 1 Lowest and highest values of the selected parameters in Plackett–Burman Design for optimization of Taxol production
No | Variables (g/L) | Value | |
|---|---|---|---|
Low (− 1) | High (+ 1) | ||
X1 | Maltose | 2.0 | 6.0 |
X2 | Lactose | 2.0 | 6.0 |
X3 | Sucrose | 2.0 | 6.0 |
X4 | Peptone | 3.0 | 8.0 |
X5 | Soy tone | 3.0 | 8.0 |
X6 | Yeast extract | 3.0 | 6.0 |
X7 | Ammonium tartrate | 2.0 | 4.0 |
X8 | Sodium acetate | 2.0 | 4.0 |
X9 | Cysteine | 3.0 | 6.0 |
X10 | Phenyl alanine | 1.0 | 3.0 |
X11 | Methionine | 2.0 | 4.0 |
X12 | Glycine | 2.0 | 4.0 |
X13 | Sodium nitrate | 1.0 | 3.0 |
X14 | Calcium chloride | 1.0 | 3.0 |
X15 | Magnesium sulphate | 0.5 | 2.0 |
X16 | Potassium hydrogen phosphate | 1.0 | 4.0 |
X17 | Fluconazole | 1.0 | 3.0 |
X18 | Methyl jasmonate | 0.1 | 1.0 |
X19 | Ammonium sulphate | 2.0 | 5.0 |