From: Optimization of immobilized Lactobacillus pentosus cell fermentation for lactic acid production
Source | Sum of squares | Degree of freedom | Mean square | F-value | p-value |
---|---|---|---|---|---|
Model | 0.0111 | 14 | 0.0008 | 118.09 | < 0.0001 |
 Bead diameter (DB) | 0.0004 | 1 | 0.0004 | 58.95 | < 0.0001 |
 pH | 0.0015 | 1 | 0.0015 | 222.35 | < 0.0001 |
 Initial glucose concentration (CG) | 0.0008 | 1 | 0.0008 | 114.12 | < 0.0001 |
 Biomass (BW) | 0.0000 | 1 | 0.0000 | 1.5 | 0.2411 |
 DB × pH | 6.25 × 10−6 | 1 | 6.25 × 10−6 | 0.9287 | 0.3515 |
 DB × CG | 4.00 × 10−6 | 1 | 4.00 × 10−6 | 0.5944 | 0.4535 |
 DB × BW | 9.00 × 10−6 | 1 | 9.00 × 10−6 | 1.34 | 0.2669 |
 pH × CG | 0.0000 | 1 | 0.0000 | 5.35 | 0.0364 |
 pH × BW | 0.0007 | 1 | 0.0007 | 96.62 | < 0.0001 |
 CG × BW | 0.0006 | 1 | 0.0006 | 92.87 | < 0.0001 |
 \({D_{\text{B}}}^{2}\) | 0.0000 | 1 | 0.0000 | 3.45 | 0.0844 |
 pH2 | 0.007 | 1 | 0.0070 | 1034.84 | < 0.0001 |
 \({C_{\text{G}}}^{2}\) | 0.0004 | 1 | 0.0004 | 58.14 | < 0.0001 |
 \({B_{\text{W}}}^{2}\) | 0.0002 | 1 | 0.0002 | 30.68 | < 0.0001 |
Residual | 0.0001 | 14 | 6.73 × 10−6 |  |  |
 Lack of fit | 0.0001 | 10 | 7.94 × 10−6 | 2.15* | 0.2403 |
 Pure error | 0.0000 | 4 | 3.70 × 10−6 |  |  |
Cor total | 0.0112 | 28 | Â | Â | Â |
Standard deviation | 0.0026 | Â | R2 | 0.9916 | Â |
Mean | 0.9123 | Â | Adjusted R2 | 0.9832 | Â |
Coefficient of variation (C.V.%) | 0.2844 | Â | Predicted R2 | 0.9572 | Â |
Press | 0.0005 | Â | Adequate precision | 38.1890 | Â |