Research Article

Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of Bacillus subtilis in Submerged and Solid State Fermentation

Figure 2

Effect of different concentrations of soybean meal on the production of alkaline protease by Bacillus subtilis IH-72 and its mutant derivative in shake flasks. (Initial pH 8.5; incubation temperature 37°C; fermentation period (W) 48 hrs; fermentation period (M) 42 hrs; fermentation medium M4. Each value is an average of three parallel replicates. Y bars indicate the standard error of mean value.)
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