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
Microbiology Laboratory Manual by Gary E. Kaiser, PhD, Professor of Microbiology
is licensed under a Creative Commons Attribution 4.0 International License.
Last updated: September, 2017