Optimization of Amylase Production from B. amyloliquefaciens (MTCC 1270) Using Solid State Fermentation
Figure 3
Effect of temperature on α-amylase yield after various periods of fermentation using B. amyloliquefaciens (MTCC 1270); white column: specific activity of α-amylase from 24 hours SSF extract; black column: specific activity of α-amylase from 48 hours SSF extract.
