Efficient Expression of Maltohexaose-Forming α-Amylase from Bacillus stearothermophilus in Brevibacillus choshinensis SP3 and Its Use in Maltose Production

Figure 6

Influence of culture medium component concentrations on extracellular α-amylase activity. Two-dimensional contour plots showing the interactions between (a) glucose and yeast extract powder, at a proline concentration of 8 g·L⁻¹; (b) glucose and proline at a yeast extract powder concentration of 17.5 g·L⁻¹; (c) yeast extract powder and proline at a glucose concentration of 17.5 g·L⁻¹.

(a)

(b)

(c)