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Enhancement of alpha amylase production by Aspergillus flavus AUMC 11685 on mandarin (Citrus reticulata) peel using submerged fermentation

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Figure

Figure 1. The inoculated flask containing the submerged fermentation medium of mandarin peel wastes
Table 3. Effect of different concentrations of mandarin Aspergillus flavuspeel medium on α-amylase production (U/ml) by  isolated from water habitats in Saudi Arabia using mandarin peel wastes as submerged culture
Table 4. Effect of different Incubation periods on from water habitats in Saudi Arabia using mandarin peel α-amylase production (U/ml) by Aspergillus flavus isolated wastes as submerged culture

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