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Fig. 2 | AMB Express

Fig. 2

From: Improved production of tannase by Klebsiella pneumoniae using Indian gooseberry leaves under submerged fermentation using Taguchi approach

Fig. 2

a Effect of incubation temp and pH on tannase production keeping incubation time and tannin content at zero level (coded), b effect of incubation time and pH on the production of tannase while incubation temp and tannin content were held at zero level (coded), c effect of tannin content and pH on the production of tannase. Other variables incubation temp and incubation time were kept at zero level (coded), d effect of incubation time and temperature on the production of tannase keeping pH and tannin content at zero level (coded), e effect of tannin content and incubation temp on the production of tannase. Other variables pH and incubation time were held at zero level (coded) and f effect of tannin content and incubation time on the production of tannase. Other variables pH and incubation temp were held at zero level (coded)

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