Table 1 Factors and their levels employed in the Taguchi experimental design

1

Carbon source

(1%, w/v)

Paddy straw

Wheat bran

Baggase

Wheat straw

Parthenium

2

Organic N source

(0.1%, w/v)

Yeast extract

Malt extract

Beef extract

Peptone

Tryptone

3

pH

–

6

7

8

9

10

4

Surfactant

(0.1%, v/v)

Tween 20

Tween 80

Triton X 100

PEG 6000

–

5

Inorganic N source

(0.1%, w/v)

NH₄Cl

NaNO₃

(NH₄)₂HPO₄

NH₄NO₃

(NH₄)₂SO₄