Table 4.

Effect of different carbon and nitrogen sources on protease (Uml^-1) production (A) and growth (B) of Pseudomonas putida SKG-1 at pH 9.0, 25°C and 150 rpm during 96 h incubation

Nutritional Parameters (% w/v)		Incubation Time (h)
Carbon sources		12		24		36		48		60		72		84		96
		A	B	A	B	A	B	A	B	A	B	A	B	A	B	A	B
Glucose	(2.5)	2	1.62	5	3.10	13	3.81	24	4.01	33	4.71	41	4.58	39	4.49	36	4.35
Glucose	(2)	4	1.21	7	2.41	15	3.42	28	4.13	42	4.51	58	4.32	56	4.18	53	4.12
Glucose	(1.5)	6	1.15	14	2.20	20	3.13	34	3.82	48	4.35	67	4.17	65	3.9	62	3.70
Glucose	(1)	10	1.01	18	1.87	26	2.57	37	3.02	46	3.53	65	3.43	63	3.28	59	3.15
Glucose	(0.5)	8	1.01	15	1.65	19	2.29	28	2.78	35	3.05	44	2.91	42	2.80	40	2.69
Glucose	(0.0)	6	0.91	13	1.65	21	2.10	27	1.75	26	1.57	23	1.41	21	1.32	19	1.18
Fructose	(1)	6	0.98	11	1.61	18	2.18	26	2.87	38	3.37	54	3.16	52	3.05	50	2.73
Lactose	(1)	00	0.46	4	0.78	10	1.14	16	1.65	21	1.83	33	1.74	31	1.64	29	1.58
Sucrose	(1)	4	0.62	9	1.05	17	2.21	28	2.96	32	3.41	43	3.29	41	3.10	38	2.84
Maltose	(1)	5	0.78	8	1.18	15	2.29	26	2.85	38	3.48	49	3.32	48	3.22	45	3.07
Soluble starch	(1)	7	0.52	19	1.12	28	1.89	42	2.91	54	3.12	71	2.94	69	2.93	66	2.88
CMC	(1)	00	0.42	5	0.61	9	1.11	14	1.84	20	2.59	27	2.41	27	2.38	25	2.26
Glycerol	(1)	8	0.83	14	1.03	21	1.85	30	2.57	34	2.91	40	2.78	39	2.66	34	2.40
Xylose	(1)	3	0.67	8	1.05	14	1.85	19	2.44	23	3.06	36	2.83	344	2.71	31	2.62
Nitrogen sources
Cas amino acid	(1)	3	0.75	5	1.16	7	1.98	13	2.68	17	2.96	21	2.78	20	2.71	19	2.64
Ammonium sulfate	(1)	00	0.12	00	0.31	3	0.67	5	0.88	8	0.76	8	0.67	5	0.60	4	0.48
Ammonium nitrate	(1)	00	0.11	00	0.41	00	0.61	2	0.57	4	0.40	4	0.38	2	0.26	00	0.21
Sodium nitrate	(1)	00	0.16	00	0.46	00	0.92	4	1.34	7	1.28	7	1.06	6	0.96	4	0.73
Urea	(1)	00	0.12	00	0.36	00	0.71	3	1.32	6	1.17	6	0.95	4	0.73	1	0.41
Yeast extract	(1)	3	0.94	6	1.62	8	2.90	11	3.28	13	3.51	15	3.30	14	3.18	12	3.09
Beef extract	(1)	2	0.71	5	1.05	8	1.87	9	2.24	10	2.56	12	2.43	12	2.28	10	2.21
Tryptone	(1)	4	0.79	6	1.24	11	2.10	16	2.81	19	3.15	23	2.94	22	2.80	21	2.71
Casein	(1)	1	0.72	5	1.18	9	1.92	11	2.43	14	2.78	18	2.60	17	2.56	15	2.40
Gelatin	(1)	3	0.81	8	2.05	14	2.78	22	3.27	38	3.40	57	3.28	55	3.21	51	3.18
Peptone	(1)	4	0.86	7	1.47	13	2.32	21	2.97	24	3.28	28	3.15	27	3.06	25	2.84
Nitrogen sources with yeast extract (0.5)
Casamino acid	(1)	5	1.07	11	2.13	24	2.88	31	3.07	40	3.12	51	2.86	49	2.69	47	2.51
Ammonium sulfate	(1)	1	0.26	3	0.51	4	0.96	7	1.43	9	2.14	14	1.85	14	1.79	12	1.52
Ammonium nitrate	(1)	00	0.14	1	0.25	2	0.63	6	0.94	4	1.33	6	1.07	5	0.96	5	0.81
Sodium nitrate	(1)	00	0.17	1	0.31	3	0.76	4	1.13	6	1.50	9	1.36	8	1.20	7	1.06
Urea	(1)	00	0.12	2	0.27	2	0.60	5	0.99	7	1.26	8	1.14	8	1.07	6	0.91
Peptone	(1)	10	1.01	18	1.87	26	2.57	37	3.02	46	3.53	65	3.43	63	3.28	59	3.15
Beef extract	(1)	6	1.03	13	1.84	19	2.35	24	2.61	30	2.81	34	2.65	32	2.53	29	2.48
Tryptone	(1)	5	1.11	15	1.73	26	2.42	32	2.95	39	3.20	53	3.16	51	2.98	50	2.79
Casein	(1)	4	0.92	7	1.46	12	1.99	19	2.71	24	3.06	30	2.81	28	2.65	26	2.50
Gelatin	(0.5)	7	0.63	18	1.30	31	2.43	52	3.05	88	3.26	106	3.19	103	3.10	95	3.09
Gelatin	(1)	11	1.11	27	2.05	49	2.95	81	3.45	139	3.68	171	3.58	168	3.44	164	3.26
Gelatin	(1.5)	18	1.14	45	2.12	78	3.33	121	4.41	183	4.56	210	4.49	203	4.38	191	4.24
Gelatin	(2)	29	1.23	84	2.62	115	3.84	182	4.71	239	4.96	278	4.87	269	4.80	251	4.71
Gelatin	(2.5)	27	1.20	76	2.64	112	3.99	171	4.92	230	5.20	264	5.14	256	5.00	239	4.82
Gelatin	(3)	9	0.97	19	1.86	42	2.53	74	3.54	128	3.96	154	3.75	149	3.60	144	3.48