Research Article

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

Table 1

Activation energy () and for azo-casein hydrolysis of the proteolytic extracts from selected Aspergillus strains.

StrainTemperature range (°C) (kJ/mol)

430–4021.82 ± 1.431.310.98
830–5038.64 ± 3.271.610.97
930–4631.66 ± 1.871.480.99
1230–4629.28 ± 3.351.440.97

determined using the average temperature range.
Std. error of linear regression coefficient.