Nitrogen Source   Activity   Concentration of Casein   Activity U/mg   Casein   10.5±0.8   0.5%   11±1.2   Gelatin   7.5±0.10   1.0%   13±1.0   Tryptone   8.5±0.2   1.5%   13.5±0   Egg Albumin   6.5±0   2.0%   13. 5 ±0.15   BSA   7.0±0.15   2.5%   12±0.8   -   -   3.0%   12.5±0.4

Table 3: Effect of Nitrogen source on production of enzymes.