Chloride Activated Halophilic α-Amylase from Marinobacter sp. EMB8: Production Optimization and Nanoimmobilization for Efficient Starch Hydrolysis

Figure 3

Effect of salt (NaCl) concentration on growth and amylase production. Experimental conditions were kept as optimized above. Medium (g/L: starch, 50.0; casein enzyme hydrolysate, 10.0; K₂HPO₄, 0.87; MgSO₄·7H₂O, 6.2; KCl, 0.75; pH 7.0) was supplemented with varying concentrations of NaCl. Medium was inoculated with 1% mother culture and incubation was carried out at 35°C for 72 h at 200 rpm shaking.