Table 2 Three independent variables set of 20 experiments were designed and performed at five levels and one repetition for GABA concentration by Lac. lactis 311.

From: Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology

Run

Variables

GABA (mg/ml)

MSG (X1)

T (X2)

pH (X3)

Experimental value

Predicted value

1

87.5

41

4.5

0.345

0.351

2

25

37

5

0.310

0.308

3

25

37

4

0.340

0.289

4

150

25

5

0.301

0.295

5

87.5

31

4.5

0.389

0.381

6

150

37

5

0.350

0.385

7

150

25

4

0.280

0.260

8

87.5

31

4.5

0.370

0.381

9

150

37

4

0.370

0.358

10

25

25

4

0.193

0.194

11

87.5

31

4.5

0.390

0.381

12

87.5

31

4.5

0.388

0.381

13

192.6

31

4.5

0.390

0.365

14

87.5

20.9

4.5

0.175

0.196

15

5

31

4.5

0.285

0.279

16

87.5

31

4.5

0.380

0.381

17

25

25

5

0.231

0.222

18

87.5

31

4.5

0.400

0.381

19

87.5

31

3.6

0.278

0.281

20

87.5

31

5.3

0.324

0.327