Statistical Experimental Design Optimization of Microbial Proteases Production under Co-Culture Conditions for Chitin Recovery from Speckled Shrimp Metapenaeus monoceros By-Product

Table 2

Definition of the factors and their corresponding levels studied by Taguchi’s L27 design.

Code	Variables	Level 1	Level 2	Level 3
X1	Shrimp by-product (g/L)	20	30	40
X2	Sucrose (g/L)	10	30	50
X3	pH	7	9	11
X4	Temperature (°C)	37	40	45
X5	Agitation (rpm)	150	180	200
X6	Inoculum size of strain VP3 (A600 nm)	0.1	0.2	0.3
X7	Inoculum size of strain M1V (A600 nm)	0.1	0.2	0.3
X8	Inoculum size of strain C250R (A600 nm)	0.1	0.2	0.3
X9	Volume of culture (mL)	25	50	75