Table 1 The ranges of different input and output variables in ANN modeling for fermentation process and enzyme stability

Fermentation

Variable (Input layer)

pH

[Cholesterol] (g/L)

Temperature (◦C)

Shaking speed (rpm)

Incubation time (h)

[Metal salts] (g/L)

Range

5.0–10.0

0.05–2.0

15–65

50–250

12–132

0–0.5

Activity

Variable (Input layer)

pH

Temperature (◦C)

Storage time (days)

[Metal ions] (ppm)

-

-

Range

5.0–10.0

15.0–65.0

1–80

0–200

-

-