Skip to main content

Table 2 Central composite design of factors in coded for GABA yield in fermented soya milk by Lb. fermentum

From: Optimization and comparison of -aminobutyric acid (GABA) production by LAB in soymilk using RSM and ANN models

     Experimental values RSM predicted values ANN predicted values
S. no. Glucose (X1) MSG (X2) IP (X3) GABA (g/L) GABA (g/L) GABA (g/L)
1 1 1  1 2.51 2.1971 2.4940
2 1 1  1 2.58 2.9284 2.6396
3 1 1 1 2.96 2.7409 2.6368
4 1 1 1 4.15 3.9771 2.7822
5 1 1 1 2.47 2.1984 3.7984
6 1 1 1 2.18 1.9546 3.9439
7 1 1 1 4.77 3.9771 4.0867
8 1 1 1 4.37 4.2384 3.1448
9 2 0 0 1.37 1.946 3.4359
10 2 0 0 3.07 2.9385 3.1476
11 0 2 0 2.54 2.5485 3.4331
12 0 2 0 4.94 5.376 1.9735
13 0 0 2 1.68 1.636 4.5947
14 0 0 2 1.41 1.8985 3.2904
15 0 0 0 4.53 3.9341 3.2904
16 0 0 0 3.28 3.9341 3.2904
17 0 0 0 4.47 3.9341 3.2904
18 0 0 0 3.98 3.9341 3.2904
19 0 0 0 3.79 3.9341 3.2904
20 0 0 0 3.11 3.9341 3.2904
\