Design points* | Molar ratios C/N | Carbon sources | Nitrogen sources | |||
---|---|---|---|---|---|---|
Sucrose (g/L) | Glucose (g/L) | Ammonium chloride (g/L) | Yeast extract (g/L) | Bacteriological peptone (g/L) | ||
1 | 5 | 10.91 | – | 4.09 | – | – |
2 | 5 | 7.93 | – | – | 7.07 | – |
3 | 5 | 6.91 | – | – | – | 8.09 |
4 | 10 | 12.63 | – | 2.37 | – | – |
5 | 10 | 10.37 | – | – | 4.63 | – |
6 | 10 | 10.51 | – | – | – | 4.49 |
7 | 20 | 13.71 | – | 1.29 | – | – |
8 | 20 | 12.26 | – | – | 2.74 | – |
9 | 20 | 12.36 | – | – | 2.64 | |
10 | 5 | – | 11.06 | 3.94 | – | – |
11 | 5 | – | 8.11 | – | 6.89 | – |
12 | 5 | – | 8.28 | – | – | 6.72 |
13 | 10 | – | 12.73 | 2.27 | – | – |
14 | 10 | – | 10.53 | – | 4.47 | – |
15 | 10 | – | 10.67 | – | – | 4.33 |
16 | 20 | – | 13.77 | 1.23 | – | – |
17 | 20 | – | 12.38 | – | 2.63 | |
18 | 20 | – | 12.47 | – | – | 2.53 |