Addition of urea. MgSOr 7Hp. KCI and KHl04 enhanced the production of r~-amylase by Aspergitlu» lIig!'r from waste bread. whereas lnS04.7H2 0 depressed the enzyme production under optimum conditions. rI-amylase activity (22.651 U/ml/min) was maximum after 48 hr incubation in 1.5% waste bread medium. containing n.";"/" urea. ().O~C% MgS04.7Hp. 0.1% KCI and 0.2% KHl04. at pH 4 and 37°C. Key words: Aspergillus niger. ~-amylase. continuous shaking fermentation. waste bread
M. Nadeem, M. Asghar. (2000) INFLUENCE OF CULTURE CONDITIONS ON I3-AMYLASE PRODUCTION BY Aspergillus niger IN WASTE BREAD MEDIUM, , Volume 37, Issue 3,4.
