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. 2021 May 24;26(11):3138. doi: 10.3390/molecules26113138

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The influence of protein sources (a) and de-SSP/casein ratio (b) on PG productivity via fermentation by S. marcescens TNU01. Carbon/nitrogen sources in different proteins were combined with de-SSP at a ratio of 3.0/7.0 (a) and de-SSP was combined with casein in various ratios ranging from 2/8 to 8/2 (b) were used at the concentration of 1.60% in a liquid medium containing 0.03% K₂HPO₄ and 0.05% CaSO₄. Oral casein and oral de-SSP were also fermented for comparison. The fermentation was performed for two days with no light, at 150 rpm and 25 °C. The error bars in the figures are standard errors (SE).