Table 4 Effect of different carbon and nitrogen sources on protease (Uml^-1) production (A) and growth (B) of Pseudomonas putida SKG-1 at pH 9.0, 25°C and 150 rpm during 96 h incubation

Glucose

(2.5)

2

1.62

5

3.10

13

3.81

24

4.01

33

4.71

41

4.58

39

4.49

36

4.35

Glucose

(2)

4

1.21

7

2.41

15

3.42

28

4.13

42

4.51

58

4.32

56

4.18

53

4.12

Glucose

(1.5)

6

1.15

14

2.20

20

3.13

34

3.82

48

4.35

67

4.17

65

3.9

62

3.70

Glucose

(1)

10

1.01

18

1.87

26

2.57

37

3.02

46

3.53

65

3.43

63

3.28

59

3.15

Glucose

(0.5)

8

1.01

15

1.65

19

2.29

28

2.78

35

3.05

44

2.91

42

2.80

40

2.69

Glucose

(0.0)

6

0.91

13

1.65

21

2.10

27

1.75

26

1.57

23

1.41

21

1.32

19

1.18

Fructose

(1)

6

0.98

11

1.61

18

2.18

26

2.87

38

3.37

54

3.16

52

3.05

50

2.73

Lactose

(1)

00

0.46

4

0.78

10

1.14

16

1.65

21

1.83

33

1.74

31

1.64

29

1.58

Sucrose

(1)

4

0.62

9

1.05

17

2.21

28

2.96

32

3.41

43

3.29

41

3.10

38

2.84

Maltose

(1)

5

0.78

8

1.18

15

2.29

26

2.85

38

3.48

49

3.32

48

3.22

45

3.07

Soluble starch

(1)

7

0.52

19

1.12

28

1.89

42

2.91

54

3.12

71

2.94

69

2.93

66

2.88

CMC

(1)

00

0.42

5

0.61

9

1.11

14

1.84

20

2.59

27

2.41

27

2.38

25

2.26

Glycerol

(1)

8

0.83

14

1.03

21

1.85

30

2.57

34

2.91

40

2.78

39

2.66

34

2.40

Xylose

(1)

3

0.67

8

1.05

14

1.85

19

2.44

23

3.06

36

2.83

344

2.71

31

2.62

Nitrogen sources

Cas amino acid

(1)

3

0.75

5

1.16

7

1.98

13

2.68

17

2.96

21

2.78

20

2.71

19

2.64

Ammonium sulfate

(1)

00

0.12

00

0.31

3

0.67

5

0.88

8

0.76

8

0.67

5

0.60

4

0.48

Ammonium nitrate

(1)

00

0.11

00

0.41

00

0.61

2

0.57

4

0.40

4

0.38

2

0.26

00

0.21

Sodium nitrate

(1)

00

0.16

00

0.46

00

0.92

4

1.34

7

1.28

7

1.06

6

0.96

4

0.73

Urea

(1)

00

0.12

00

0.36

00

0.71

3

1.32

6

1.17

6

0.95

4

0.73

1

0.41

Yeast extract

(1)

3

0.94

6

1.62

8

2.90

11

3.28

13

3.51

15

3.30

14

3.18

12

3.09

Beef extract

(1)

2

0.71

5

1.05

8

1.87

9

2.24

10

2.56

12

2.43

12

2.28

10

2.21

Tryptone

(1)

4

0.79

6

1.24

11

2.10

16

2.81

19

3.15

23

2.94

22

2.80

21

2.71

Casein

(1)

1

0.72

5

1.18

9

1.92

11

2.43

14

2.78

18

2.60

17

2.56

15

2.40

Gelatin

(1)

3

0.81

8

2.05

14

2.78

22

3.27

38

3.40

57

3.28

55

3.21

51

3.18

Peptone

(1)

4

0.86

7

1.47

13

2.32

21

2.97

24

3.28

28

3.15

27

3.06

25

2.84

Nitrogen sources with yeast extract (0.5)

Casamino acid

(1)

5

1.07

11

2.13

24

2.88

31

3.07

40

3.12

51

2.86

49

2.69

47

2.51

Ammonium sulfate

(1)

1

0.26

3

0.51

4

0.96

7

1.43

9

2.14

14

1.85

14

1.79

12

1.52

Ammonium nitrate

(1)

00

0.14

1

0.25

2

0.63

6

0.94

4

1.33

6

1.07

5

0.96

5

0.81

Sodium nitrate

(1)

00

0.17

1

0.31

3

0.76

4

1.13

6

1.50

9

1.36

8

1.20

7

1.06

Urea

(1)

00

0.12

2

0.27

2

0.60

5

0.99

7

1.26

8

1.14

8

1.07

6

0.91

Peptone

(1)

10

1.01

18

1.87

26

2.57

37

3.02

46

3.53

65

3.43

63

3.28

59

3.15

Beef extract

(1)

6

1.03

13

1.84

19

2.35

24

2.61

30

2.81

34

2.65

32

2.53

29

2.48

Tryptone

(1)

5

1.11

15

1.73

26

2.42

32

2.95

39

3.20

53

3.16

51

2.98

50

2.79

Casein

(1)

4

0.92

7

1.46

12

1.99

19

2.71

24

3.06

30

2.81

28

2.65

26

2.50

Gelatin

(0.5)

7

0.63

18

1.30

31

2.43

52

3.05

88

3.26

106

3.19

103

3.10

95

3.09

Gelatin

(1)

11

1.11

27

2.05

49

2.95

81

3.45

139

3.68

171

3.58

168

3.44

164

3.26

Gelatin

(1.5)

18

1.14

45

2.12

78

3.33

121

4.41

183

4.56

210

4.49

203

4.38

191

4.24

Gelatin

(2)

29

1.23

84

2.62

115

3.84

182

4.71

239

4.96

278

4.87

269

4.80

251

4.71

Gelatin

(2.5)

27

1.20

76

2.64

112

3.99

171

4.92

230

5.20

264

5.14

256

5.00

239

4.82

Gelatin

(3)

9

0.97

19

1.86

42

2.53

74

3.54

128

3.96

154

3.75

149

3.60

144

3.48