Figure 5

Effect of induction time and temperature on the protein yield. The amounts of the protein yield when the bacterial cultures were induced for 3, 6, and 24 hours either at 30°C (open bars) or 37°C (black bars) as determined using Bradford assay. The data presented is the average of the two independent experiments each one was done in triplicates and the error bars represent the standard error. The * indicates that the difference is statically significant with the indicated p- value as determined using the student t-test.