By increasing soy flour concentration (Fig. 1), amylase production was improved and a maximum level (15.64 U/mL) was obtained when using a concentration of 20 g L−1 of soy flour.
Supplementary material related to this article can be found,in the online version, at http://dx.doi.org/10.1016/j.indcrop.2013.10.025.
Therefore, a medium composed of 10 g L−1PPW and 20 g L−1 soy flour was retained for amylase production by Bacillus sp. UEB-S.