“…Bacterial suspensions were inoculated on 50 mL LB liquid medium and cultured in a shaker incubator. The range of fermentation conditions (the influencing factors and levels) was selected as follows: the fermentation time (20,30,40,50, and 60 h), temperature (20,25,30,35, and 40 • C), the inoculum level (0.5%, 1%, 1.5%, 2.0%, and 2.5%), the shaker rotation speed (110, 120, 130, 140, and 150 rpm), and pH (5, 6, 7, 8, and 9) [21,22].…”