Molecular Identification of a Newly Isolated Bacillus subtilis BI19 and Optimization of Production Conditions for Enhanced Production of Extracellular Amylase

Figure 1

The production of amylase by Bacillus subtilis BI19 in shake flask fermentation. (a) Effect of different carbon sources and (b) effect of different concentrations of rice flour. Each value is an average of three replicates, pH 7.0, incubation period 72 h, incubation temperature 37°C, agitation speed 150 rpm, and inoculums volume 2%.

(a)

(b)