Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production by Lactobacillus helveticus ATCC 15009

Table 2

First central composite design and experimental results.

Run	LC (g/L)	YE (g/L)	T (°C)	pH	Lactic acid (g/L)
1	55.0	4.37	36.0	5.0	1.67
2	85.0	4.37	36.0	5.0	7.20
3	55.0	20.37	36.0	5.0	1.28
4	85.0	20.37	36.0	5.0	13.50
5	55.0	4.37	44.0	5.0	1.12
6	85.0	4.37	44.0	5.0	12.87
7	55.0	20.37	44.0	5.0	5.67
8	85.0	20.37	44.0	5.0	8.46
9	55.0	4.37	36.0	7.0	9.90
10	85.0	4.37	36.0	7.0	16.38
11	55.0	20.37	36.0	7.0	37.08
12	85.0	20.37	36.0	7.0	56.88
13	55.0	4.37	44.0	7.0	7.20
14	85.0	4.37	44.0	7.0	19.58
15	55.0	20.37	44.0	7.0	37.80
16	85.0	20.37	44.0	7.0	43.65
17	70.0	12.37	40.0	6.0	37.22
18	70.0	12.37	40.0	6.0	36.94
19	70.0	12.37	40.0	6.0	37.15
20	46.8	12.37	40.0	6.0	12.87
21	93.2	12.37	40.0	6.0	42.13
22	70.0	0	40.0	6.0	23.94
23	70.0	24.74	40.0	6.0	27.81
24	70.0	12.37	33.8	6.0	26.19
25	70.0	12.37	46.2	6.0	9.18
26	70.0	12.37	40.0	4.5	0.45
27	70.0	12.37	40.0	7.5	48.15