Fig. 4
From: Isolation and production optimization of a novel milk-clotting enzyme Bacillus velezensis DB219
The effects of different kinds of carbon sources on DB219 MCE production during fermentation (12–60 h) (A, B). Glu, glucose; Suc, sucrose; SS, soluble starch; MD, Maltodextrin and Lac, Lactose. The effects of different kinds of nitrogen sources on DB219 MCE production during fermentation (12–60 h) (C, D). CSL, corn steep liquor; PC, casein peptone; YP, yeast extract powder; AM, ammonium sulfate and AC, ammonium citrate. a−e Values in the same row with different superscripts are significantly different (P < 0.05). The data are represented as mean ± SD (n = 3)