Catalytic Properties of Amylolytic Enzymes Produced by Gongronella butleri Using Agroindustrial Residues on Solid-State Fermentation

Figure 1

Production of amylase by solid-state fermentation by the fungus Gongronella butleri in wheat bran. (a) Initial moisture, (b) culture temperature, and (c) culture time. Average productions with different letters indicate significant differences () according to Tukey’s test.

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(b)

(c)