Fig. 7From: Application of statistical methodology for the optimization of l-glutaminase enzyme production from Streptomyces pseudogriseolus ZHG20 under solid-state fermentationRSM graph (surface plots and contour plots) representing the influence of the variable on production of L-glutaminase, A Wheat bran and sesame oil cake, B wheat bran and corn steep liquor, C Sesame oil cake and corn steep liquorBack to article page