These results, supported by highly significant statistical analysis, highlight that strains S1, S3, S4, and S5 are the most promising candidates for further investigation due to their enhanced amylase-producing capabilities, stability over the 24, 48, and 72-hour incubation periods, and statistically significant differences in enzyme activity compared to the other strains.
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Genomic and enzymatic insights into α-amylase-producing Bacillus spizizenii strains isolated from Isfahan province, Iran.
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