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Figure 1

From: Screening for chitin degrading bacteria in the environment of Saudi Arabia and characterization of the most potent chitinase from Streptomyces variabilis Am1

Figure 1

Characteristic beads observed inside the fermentation broth after 6 days of fermentation (upper left of panel a, b, and c). Examination of beads under SEM declared the formation of chitosan (white arrowhead) and chitosan nanocubes (red arrowhead) especially in case of strain Bat2 and strain Am1. Panel (d) represents the chitin loosening and degradation during the course of chitin degradation by isolate Am1 while, Panel (e) represents chitin before the enzymatic hydrolysis.

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