Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial design

Table 2 Coded levels of the studied factors, theoretical matrix of full factorial experimental design 2³ with three factors and 8 experiments repeated twice (16 runs) and regression coefficients (b₀, C_pH, C_TAMB, and C_LAB) for optimization of caper fermentation

Runs		[Acetic acid] (%)	Inoculum (CFU/mL)	[NaCl] (g/L)	b₀
Low level		0	3.4 10⁷	5
High level		5	3.4 10⁸	10
A	1	− 1	− 1	− 1
A	2	− 1	− 1	− 1
B	3	+ 1	− 1	− 1
B	4	+ 1	− 1	− 1
C	5	− 1	+ 1	− 1
C	6	− 1	+ 1	− 1
D	7	+ 1	+ 1	− 1
D	8	+ 1	+ 1	− 1
E	9	− 1	− 1	+ 1
E	10	− 1	− 1	+ 1
F	11	+ 1	− 1	+ 1
F	12	+ 1	− 1	+ 1
G	13	− 1	+ 1	+ 1
G	14	− 1	+ 1	+ 1
H	15	+ 1	+ 1	+ 1
H	16	+ 1	+ 1	+ 1
T (control)^a	17	+ 1	Not inoculated	+ 1
7 days of fermentation
C_pH		0.846	0.071	0.045	− 0.469
C_TAMB		− 1.282	− 9.343	− 1.031	− 10.894
C_LAB		− 0.083	− 15.306	0.001	− 18.682
30 days of fermentation
C_pH		0.829	0.133	0.078	− 0.214
C_TAMB		6.534	− 6.384	6.334	− 6.728

^aT is the control vat (run 17) where only NaCl and acetic acid were used in brine preparation and is not considered in calculating of mathematical models

ISSN: 1869-2044