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. 2016 May 18;7:639. doi: 10.3389/fpls.2016.00639

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Copyright © 2016 Sethi, Jana, Nanda, DasMohapatra, Sahoo and Patra.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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(A) Effect of pH (3.0–10.0) and temperature (24–45°C at 3°C interval) on amylase production and mycelia growth in liquid static surface culture (LSSF) by A. terreus NCFT 4269.10 after 96 h of cultivation; (B) Influence of incubation time on amylase production and mycelia growth during liquid static surface culture by A. terreus NCFT 4269.10 using Pearl millet added fermentation medium; (C) Effect of various carbon and nitrogen sources on the mycelia growth and amylase production by A. terreus, where, Gluc, Glucose; Malt, Maltose; Lact, Lactose; Mann, Mannose; Sucr, Sucrose; Star, Starch; Cell, Cellulose; Pep, peptone; Tryp, tryptone; Gel, Gelatin; YE, Yeast extract; BE, Beef extract; APS, Ammonium persulphate; AN, Ammonium nitrate; AS, Ammonium sulfate; AC, Ammonium chloride; SN, Sodium nitrate.