Design and Optimization of a Process for Sugarcane Molasses Fermentation by Saccharomyces cerevisiae Using Response Surface Methodology

Table 1

Variables and their levels used in the experimental design.

Variables	Symbol coded	Range and levels
		Low level; (−1)	Center; (0)	High level; +1
Incubation period h	𝑋1	24	48	72
pH	𝑋2	5	6	7
Incubation temperature °C	𝑋3	20	30	40
Molasses concentration wt.%	𝑋4	15	20	25