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 using solid state fermentation. (Incubation temperature = 37°C; incubation period = 48 hrs; moisture level = 100%; diluent =  distilled water; pH of diluent 7.0; inoculum size 10%.) Each value is a mean of three replicates. Y error bars indicate the standard error from the mean. RP: rice polish; LSM: linseed meal; RSM: rape seed meal; GM: guar meal; Gl.M: gluten meal; GH: gram husk; SBM: soybean meal; WB: wheat bran; FM: fish meal; SFM: sunflower meal; CSM: cotton seed meal.</table>

The Scientific World Journal

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Figure 4

Figure 4: 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 4 | 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 