Research Article
Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production by Lactobacillus helveticus ATCC 15009
Table 2
First central composite design and experimental results.
| Run | LC (g/L) | YE (g/L) | T (°C) | pH | Lactic acid (g/L) |
| 1 | 55.0 | 4.37 | 36.0 | 5.0 | 1.67 | 2 | 85.0 | 4.37 | 36.0 | 5.0 | 7.20 | 3 | 55.0 | 20.37 | 36.0 | 5.0 | 1.28 | 4 | 85.0 | 20.37 | 36.0 | 5.0 | 13.50 | 5 | 55.0 | 4.37 | 44.0 | 5.0 | 1.12 | 6 | 85.0 | 4.37 | 44.0 | 5.0 | 12.87 | 7 | 55.0 | 20.37 | 44.0 | 5.0 | 5.67 | 8 | 85.0 | 20.37 | 44.0 | 5.0 | 8.46 | 9 | 55.0 | 4.37 | 36.0 | 7.0 | 9.90 | 10 | 85.0 | 4.37 | 36.0 | 7.0 | 16.38 | 11 | 55.0 | 20.37 | 36.0 | 7.0 | 37.08 | 12 | 85.0 | 20.37 | 36.0 | 7.0 | 56.88 | 13 | 55.0 | 4.37 | 44.0 | 7.0 | 7.20 | 14 | 85.0 | 4.37 | 44.0 | 7.0 | 19.58 | 15 | 55.0 | 20.37 | 44.0 | 7.0 | 37.80 | 16 | 85.0 | 20.37 | 44.0 | 7.0 | 43.65 | 17 | 70.0 | 12.37 | 40.0 | 6.0 | 37.22 | 18 | 70.0 | 12.37 | 40.0 | 6.0 | 36.94 | 19 | 70.0 | 12.37 | 40.0 | 6.0 | 37.15 | 20 | 46.8 | 12.37 | 40.0 | 6.0 | 12.87 | 21 | 93.2 | 12.37 | 40.0 | 6.0 | 42.13 | 22 | 70.0 | 0 | 40.0 | 6.0 | 23.94 | 23 | 70.0 | 24.74 | 40.0 | 6.0 | 27.81 | 24 | 70.0 | 12.37 | 33.8 | 6.0 | 26.19 | 25 | 70.0 | 12.37 | 46.2 | 6.0 | 9.18 | 26 | 70.0 | 12.37 | 40.0 | 4.5 | 0.45 | 27 | 70.0 | 12.37 | 40.0 | 7.5 | 48.15 |
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