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

Table 3

Effect of incubation period on amylase production and supernatant protein concentration.

Incubation period (days)	Amylase activity (U/mL)	Protein concentration (mg/mL)
1	106.4±2.5	3.3±0.9
2	134.4±1.8	3.9±0.81
3	166.7±1.6	4.0±0.11
4	199.4±0.6	4.6±0.46
5	227.6±1.4	6.1±0.2
6	262.3±1.3	7.1±0.45
7	221.5±0.6	6.3±0.95
8	193.9±2.1	5.4±0.19

±: standard deviation from the mean.
Fermentation conditions: temperature, °C = 25; pH = 6.0.
Assay conditions: incubation time, minutes = 30; temperature, °C = 35; pH = 6.0.