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Table 2 Statistical analysis corresponding to the factorial design performed

From: Impact of the fermentation parameters pH and temperature on stress resilience of Lactobacillus reuteri DSM 17938

Dependent variable: survival rate (%)

R-squared: 0.977

Method: least squares

Adj. R-squared: 0.972

Number of observations: 12

F-statistic: 209.9

Degrees of freedom residuals: 10

Probability (F-statistic): 6.82 × 10−9

Degrees of freedom: 2

 

Coefficient for Temperature: − 0.534

Probability: 0.338

Coefficient for pH: 14.305

Probability: 0.001

  1. A Python script was written for the analysis. Survival rate was the dependent variable, and pH and temperature the independent factors. The surface was fitted to a plane with intercept 0
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