Figure 4

Thermostability of Sav ^nat produced by using S. lividans in this study was evaluated, and compared to that of Sav ^Eco produced by using E.coli . (A) SDS-PAGE of Sav^Eco produced by E. coli (lanes 1–3) and purified Sav^nat produced by S. lividans (lanes 4–6) after boiling at 100°C for 0 min (lanes 1, 4), 10 min (lanes 2, 5), and 60 min (lanes 3, 6). (B) Biotin-avidin conjugation assays of Sav^Eco after boiling at 100°C for 0 min (circles), 10 min (squares), and 60 min (diamonds). (C) Biotin-avidin conjugation assays of Sav^nat after boiling at 100°C for 0 min (circles), 10 min (squares), and 60 min (diamonds).