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 5

Effect of partial replacement of wheat bran with guar meal on the production of alkaline protease by Bacillus subtilis IH-72 using solid state fermentation. (Incubation temperature = 37°C; incubation period = 48 hrs; moisture level = 100%; diluent = distilled water; pH of diluent = 7.0; inoculum size = 10%.) Each value is a mean of three replicates. Y error bars indicate the standard error from the mean.