A Comparative Study of New Aspergillus Strains for Proteolytic Enzymes Production by Solid State Fermentation

Figure 1

Semiquantitative analysis of proteolytic activity from Aspergillus spp. extracts. Protease activity was semiquantitatively analyzed for different values of pH from crude extracts of Aspergillus ssp. cultures obtained by solid state fermentation. (a) Proteolytic activity values expressed by the hydrolysis index (). The values correspond to the average of two independent studies. NA: no activity. (b) Dendrogram constructed from the proteolytic activities using median method and squared Euclidean distance. Distance of 0.2 indicates the cut-line for cluster designation. For strain reference numbers see Section 2.2.

(a)

(b)