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

Figure 8

Effect of fermentation temperature on amylase production and microbial growth for 60 h. The medium initially contained molasses (30 g/L) and beef extract (15 g/L) as carbon and nitrogen sources, respectively. The initial pH was 8. The experiments were performed in triplicate and data presented in figure is average of three parallel experiments. Error bars are shown for standard deviation.