Table 4 Effect of nitrogen sources on xylanase production from A. tubingensis FDHN1 under SSF

Control^b

1,986 ± 13

25.84 ± 0.56

76.85 ± 3.45

1.63 ± 0.08

Organic

 Peptone

2,071 ± 11

25.92 ± 1.48

79.89 ± 2.64

3.02 ± 0.18

 Beef extract

2,189 ± 10

24.35 ± 1.34

89.89 ± 3.89

2.54 ± 0.09

 Urea

2,432 ± 14

25.1 ± 0.89

96.89 ± 1.26

2.81 ± 0.13

 Yeast extract

2,401 ± 11

26.63 ± 1.08

90.16 ± 4.15

1.67 ± 0.11

 Tryptone

2,004 ± 12

24.77 ± 1.07

80.90 ± 3.86

3.72 ± 0.16

 Malt extract

2,348 ± 15

24.18 ± 0.96

97.10 ± 2.41

3.09 ± 0.16

 Meat extract

2,262 ± 14

25.34 ± 1.21

89.26 ± 3.02

2.84 ± 0.06

 Gelatine

2,453 ± 11

25.09 ± 1.14

97.76 ± 3.37

3.28 ± 0.12

 Skim milk powder

2,347 ± 11

24.69 ± 0.88

95.05 ± 3.98

1.52 ± 0.15

Inorganic

 (NH₄)₂HPO₄

2,148 ± 20

25.61 ± 1.05

83.87 ± 2.46

2.44 ± 0.07

 (NH₄)₂H₂PO₄

2,367 ± 14

4.89 ± 0.46

95.09 ± 1.84

3.81 ± 0.14

 (NH₄)₂SO₄

2,272 ± 21

23.5 ± 1.12

96.68 ± 2.92

3.33 ± 0.11

 (NH₄)₂S₂O₈

2,430 ± 20

24.31 ± 0.98

99.95 ± 3.36

2.16 ± 0.14

 NH₄NO₃

2,464 ± 15

25.17 ± 1.26

97.89 ± 2.71

2.62 ± 0.08

 NH₄Cl

2,435 ± 16

22.96 ± 1.11

106.05 ± 1.50

1.38 ± 0.12

 NaNO₃

2,589 ± 22

23.84 ± 1.03

108.59 ± 2.08

3.59 ± 0.17

 Gelatine + NaNO₃

2,697 ± 18

25.98 ± 1.02

103.50 ± 3.57

3.86 ± 0.06