Fig. 1A: Casein Hydrolysis by Bacillus subtilis on Skim Milk Agar

The clear zone around the growth of the Bacillus subtilis on the right no longer contains casein. The casein was hydrolized by a protease produced by the bacterium.
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Microbiology Laboratory Manual by Gary E. Kaiser, PhD, Professor of Microbiology
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Last updated: September, 2017