Fig. 2 | Scientific Reports

Fig. 2

From: Optimization of Aspergillus Niger fermentation for enzyme production and enzymatic hydrolysis of wheat bran for total ferulic acid via RSM

Fig. 2

Effects of substrates and strains on enzyme activities. (a–c) FAE activities of A. niger, N. sitophila, and T. reesei following fermentation with different substrates, respectively; d: Comparison of FAE activities among A. niger, N. sitophila, and T. reesei following fermentation at a vinegar residue: wheat bran ratio of 1:9; (e–g) Xylanase activities of A. niger, N. sitophila, and T. reesei following fermentation with different substrates, respectively; (h) Comparison of xylanase activities among A. niger, N. sitophila, and T. reesei following fermentation at a vinegar residue: wheat bran ratio of 1:9; (i–k) Cellulase activities of A. niger, N. sitophila, and T. reesei following fermentation with different substrates, respectively; (l) Comparison of cellulase activities among A. niger, N. sitophila, and T. reesei following fermentation at a vinegar residue: wheat bran ratio of 1:9. Data are presented as mean ± SEM from three independent experiments. *P < 0.05; **P < 0.01; ***P < 0.001; ns, not significant.

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