Research Article
Efficient Expression of Maltohexaose-Forming α-Amylase from Bacillus stearothermophilus in Brevibacillus choshinensis SP3 and Its Use in Maltose Production
Figure 4
Time profiles of the dry cell weight (DCW), glucose concentration, and extracellular α-amylase activity during shake-flask cultivation of recombinant B. choshinensis SP3. (a) Without added proline. (b) With 9 g·L−1 proline added. (c) Without added proline: arrow indicates the time at which the 5 g·L−1 glucose addition was started. (d) With 9 g·L−1 proline added when glucose was depleted. The data represent the average of three independent measurements. The error bars represent the standard deviation.
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