Research Article
Screening and Optimization of α-Glucosidase Inhibitor Production by Potent Strain of Bacillus subtilis Isolated from Peruyaan, Fermented Soy-Food of Northeast India
Figure 3
The effect of C/N sources on α-GI production through fermentation with Bacillus subtilis PM_NEIST_4 using 1.3% NB, 3.7% BHI, 2.1% MHB, 3.1% TSB, and 2.5% LB as the sole sources of C/N. Fermentation was carried out at 37°C in a shaker incubator set at 125 rpm and medium/flask volume of 100/250 mL at 0.001 OD600. The inhibition against α-glucosidase enzyme was calculated and expressed in U/mL (a); growth of bacterium expressed as OD600 (b). Data are expressed as mean ± SD (n = 3).
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