Figure 3From: Optimization of L-asparaginase production by Serratia marcescens (NCIM 2919) under solid state fermentation using coconut oil cake Three dimensional surface graph representing the pair wise interaction of factors on L-asparaginase activity A: substrate amount and initial moisture content, B: substrate amount and temperature, C: substrate amount and pH, D: initial moisture content and temperature, E: initial moisture content and pH, F: temperature and pH. Back to article page