Comparative Studies of Pectinase Production by Bacillus subtilis strain Btk 27 in Submerged and Solid-State Fermentations

Table 2

Effect of agroresidues on Pectinase production.

Agro Residues	Enzyme activity (U/g)
Coffee	93.4 ± 7.3
Lemon	136.8 ± 51.1
Orange	113.6 ± 2.4
Wheat bran	800.0 ± 16.2

(i) Values are mean ± S.D. of 3 replicates.
(ii) Values followed by different superscripts are significantly different at (P<0.05).
(iii) Values followed by same superscripts are not significantly different at (P<0.05).