Table 3 Three independent variables set of 20 experiments were designed and performed at three levels and one repetition for GABA concentration by Lac. lactis 491.

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

31

4.5

0.174

0.172

2

150

37

4

0.163

0.164

3

25

25

5

0.089

0.089

4

150

37

5

0.176

0.176

5

192.6

31

4.5

0.169

0.169

6

87.5

31

5.3

0.144

0.145

7

87.5

41

4.5

0.147

0.147

8

5

31

4.5

0.108

0.108

9

87.5

31

3.6

0.128

0.128

10

87.5

31

4.5

0.172

0.172

11

150

25

5

0.125

0.126

12

87.5

31

4.5

0.173

0.172

13

87.5

31

4.5

0.177

0.172

14

25

37

5

0.133

0.122

15

87.5

31

4.5

0.179

0.172

16

150

25

5

0.127

0.130

17

87.5

31

4.5

0.175

0.172

18

25

25

4

0.083

0.083

19

25

37

4

0.107

0.107

20

87.5

20.9

4.5

0.088

0.088