Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of <i>Bacillus subtilis</i> in Submerged and Solid State Fermentation

<table>Screening of different agroindustrial byproducts for the production of alkaline protease by <i>Bacillus subtilis</i> IH-72 and its mutant derivative in shake flasks. (Initial pH 8.5; incubation temperature 37°C; fermentation period (W = wild) 48 hrs; fermentation period (M = mutant) 42 hrs; fermentation medium M4. Each value is an average of three parallel replicates. Y bars indicate the standard error of mean value.) RSM: rape seed meal; Gl.M: gluten meal; GM: guar meal; Sf.M: sunflower meal; CSM: cotton seed meal; SBM: soybean meal; WB: wheat bran; WF: wheat flour; FM: fish meal.</table>

The Scientific World Journal

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Figure 1

Figure 1: Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of <i>Bacillus subtilis</i> in Submerged and Solid State Fermentation 

Figure 1 | Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains of Bacillus subtilis in Submerged and Solid State Fermentation 