Fig. 5From: Production and optimization of α-amylase from thermo-halophilic bacteria isolated from different local marine environmentsEffect of different carbon sources (a), different concentrations of starch (b), different nitrogen sources (c), and different concentrations of yeast extract plus meat extract (d) on α-amylase production by Bacillus sp. NRC22017. Data were expressed as mean ± standard errorBack to article page