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

Table 8

Effect of moistening agents on amylase production and supernatant protein concentration.

Moistening agent	Amylase activity (U/mL)	Protein concentration (mg/mL)
Tap water	296.4±0.2	6.1±0.28
Distilled water	333.9±1.9	8.1±0.13
NSS	342.8±2.6	9.6±0.90

±: standard deviation from the mean.
Fermentation conditions: incubation period, days = 6; temperature, °C = 35; pH = 6.0.
Assay conditions: incubation time, minutes = 30; temperature,°C = 40; pH = 6.0.