Research Article

Production of a Solvent, Detergent, and Thermotolerant Lipase by a Newly Isolated Acinetobacter sp. in Submerged and Solid-State Fermentations

Figure 2

Three dimensional plots for the interaction effect of: (a) olive oil and temperature; (b) pH and temperature; (c) moisture content and temperature and (d) olive oil and pH, on Acinetobacter sp. lipase production in SSF. The colors from blue to gray, green, yellow, orange, and red, respectively, show increasing the lipase-specific activity.
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(a)
702179.fig.002b
(b)
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(c)
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(d)