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Optimal medium components were determined using fractional factorial design.
The concentrations of five fermentation medium components were optimized.
The study involves step wise optimization protocol incorporating screening of medium components.
Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components.
Firstly, sucrose, yeast extract, peptone and Mg2+ were identified to be key medium components by PBD.
The optimization of medium components was performed using both Plackett Burman design and response surface methodology.
Medium components and culture conditions for alkaline protease production were optimized using statistical optimization.
The effect of 12 medium components was studied in 16 experimental trials.
Central composite design (CCD) determined the optimum level of medium components.
First, three critical medium components among others were selected by the Plackett Burman design.
Eleven medium components were examined for their significance on enzyme production using Plackett Burman factorial design.
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