Production of Fungal Amylases Using Cheap, Readily Available Agriresidues, for Potential Application in Textile Industry

Table 5

Effect of initial pH on amylase production and supernatant protein concentration.

pH	Amylase activity (U/mL)	Protein concentration (mg/mL)
3.0	217.3±0.3	5.3±1.1
4.0	278.6±1.7	6.2±0.97
5.0	315.0±1.2	7.8±0.54
6.0	339.1±2.4	8.1±0.18
7.0	289.0±2.1	7.8±0.21
8.0	227.7±0.3	6.8±1.25

±: standard deviation from the mean.
Fermentation conditions: incubation period, days = 6; temperature, °C = 35.
Assay conditions: incubation time, minutes = 30; temperature, °C = 40; pH = 6.0.