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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