Research Article
Optimization of Acid Protease Production by Aspergillus niger I1 on Shrimp Peptone Using Statistical Experimental Design
Figure 1
Effects of carbon sources at 10 g/L (a); nitrogen sources at 5 g/L (b) on the production of proteolytic activity by A. niger I1. HGW: hulled grain of wheat, MJTP: Mirabilis jalapa tuber powder, SF: shrimp flower, CHVSP: combined heads and viscera sardinelle powder, MP: meat peptone, SP: shrimp peptone, AC: ammonium chloride, YE: yeast extract, AS: ammonium sulphate, CP: casein peptone.
