Fig. 2.

Effect of medium types (LBBMG, LB, TB, SOB, MX, LBBM, TB-GN, LBBSMG and LBBNM) (a), lactose concentration (0, 2, 4, 6, 8, 10 and 12 g/L) (b), pH (4.0, 5.0, 5.5, 6.0, 7.0, 8.0 and 9.0) (c), pre-induction period (2, 4, 5, 6, 8 and 10 h) (d), post-induction temperature (16, 20, 24, 28 and 32 °C) (e), shaker rotational speed (80, 120, 160, 200 and 240 rpm) (f), medium volume (12.5, 25, 50, 75, 100 and 125 mL/250 mL) (g) and post-induction period (4, 8, 12, 16, 20, 24 and 28 h) (h) on BpFae activity