Optimization of the Fermentation Process of Actinomycete Strain Hhs.015^T

Table 3

Experimental range and levels of the independent variables of orthogonal design for the optimization of strain Hhs.01 alternative cultural medium.

Variable	Parameter	Range and levels
	Apple pomace	1.5%	2.0%	2.5%	3.0%
	Rapeseed meal	0.1%	0.2%	0.3%	0.4%
	MgSO47H2O	0.06%	0.07%	0.08%	0.09%
	KH2PO4	0.01%	0.02%	0.03%	0.04%