Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation

Figure 5

Effect of salts on protease activity (a) and amylase activity (b). S1: Czapek–Dox solution (g/l): NaNO₃, 2.5; KH₂PO₄, 1; MgSO₄ 7H₂O, 0.5; KCl, 0.5. S2: M-15 solution (g/l): NH₄NO₃, 3; KH₂PO₄, 1; MgSO₄ 7H₂O, 1; FeSO₄ 5H₂O, 0.01. S3: M-9 solution (g/l): NaH₂PO₄, 12.8; KH₂PO₄, 3; NaCl, 0.5; NH₄Cl, 1; MgSO₄ 7H₂O, 0.5; CaCl₂ 2H₂O, 0.01. C: control: bread waste and sterilized distilled water.

(a)

(b)