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

Figure 3

Effect of pH and temperature on proteolytic activity. Enzyme activities analyzed through central composite design. The dependence of the activity with pH and temperature is represented as a contour plot. Red and blue colors indicate the values of maximum and minimum activities, respectively. For strain reference numbers see Section 2.2.