Production and Partial Characterization of α-Amylase Enzyme from Bacillus sp. BCC 01-50 and Potential Applications

Figure 3

Effect of the carbon source (20 g/L initial concentration) on α-amylase production and bacterial growth at 37°C, initial pH of 7.0 for 60 h. The experiments were performed in triplicate and data presented in figure is average of three parallel experiments. Error bars are shown for standard deviation.