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

Table 6

Effect of salts on pectinase production.

Metal Ions	SmF		SSF
	Enzyme activity	Relative Activity	Enzyme activity	Relative Activity
	(U/ml)	()	(U/g)	()
CaCl2.2H20	48.8 ± 4.2	302.5	1159.1 ± 100.1	115.3
CoCl2.6H20	40.4 ± 3.6	252.5	974.0 ± 41.7	96.9
FeSO4.7H20	8.8 ± 1.3	55.0	766.1 ± 91.2	76.2
MgSO4.7H2O	54.0 ± 2.5	337.5	1169.7 ± 147.8	116.3
NaCl	44.6 ± 5.1	278.8	1025.6 ± 135.1	102.3
ZnSO4.7H2O	14.3 ± 0.4	89.4	566.9 ± 51.0	56.4
Control	16.0 ± 1.4	100.0	1005.4 ± 47.8	100.0

(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).
(iv) The control is not supplemented with salts.