From: Optimization of bacterioruberin production from Halorubrum ruber and assessment of its antioxidant potential
Code
Independent variables
Low (-1)
Central (0)
High (+ 1)
A
pH
6.0
7.0
8.0
B
Yeast extract (g L− 1)
3.86
7.73
11.25
C
NaCl (g L− 1)
125
200
275
D
Inoculum volume
1
5.5
10
E
Incubation time (days)
3
6
9