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. 2018 Jun 7;4(6):e00646. doi: 10.1016/j.heliyon.2018.e00646

Fig. 4.

Fig. 4

Effects of temperature (A) and pH (B) on protease production by the bacterial isolates and their growth. (A) The initial pH of the media was 9.0 at temperatures as indicated. (B) The fermentation at shake flask level was carried out at 37 °C. Fermentation in (A) and (B) was done at 120 rpm for the optimum period for protease production.