Table 2 Effects of combined additions of different sugars and amino acids on the enzymatic activities of rADI condition optimization

0%

2.08 ± 0.05

0.5%

9.43 ± 0.02

L-arginine 0.5%

D-glucose

1%

1.76 ± 0.01

2%

1.60 ± 0.06

5%

1.41 ± 0.01

0%

2.78 ± 0.02

0.5%

9.33 ± 0.04

L-arginine

1%

D-glucose 0.5%

0.86 ± 0.04

2%

0.74 ± 0.03

5%

0.70 ± 0.05

0%

2.92 ± 0.03

0.5%

2.93 ± 0.05

L-arginine hydrochloride

1%

D-glucose 0.5%

3.85 ± 0.07

2%

4.35 ± 0.02

5%

3.95 ± 0.04

0%

3.18 ± 0.03

0.5%

3.20 ± 0.08

L-arginine hydrochloride

1%

-

3.31 ± 0.05

2%

3.60 ± 0.02

5%

3.20 ± 0.08

-

-

3.26 ± 0.07

D-glucose

0.5%

9.31 ± 0.01

L-arginine 0.5%

D-galactose

0.5%

2.35 ± 0.04

D-maltose

0.5%

1.96 ± 0.04

D-sucrose

0.5%

2.49 ± 0.10

-

-

3.22 ± 0.06

L-arginine

0.5%

9.39 ± 0.03

L-tryptophan

0.5%

D-glucose 0.5%

1.93 ± 0.06

L-citrulline

0.5%

1.97 ± 0.01

L-glycine

0.5%

2.69 ± 0.02