International Journal of Microbiology / 2013 / Article / Tab 1

Research Article

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 codedRange and levels
Low level
(−1)
Center
(0)
High level
+1

Incubation period h 244872
pH 567
Incubation temperature °C 203040
Molasses concentration wt.% 152025

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