Fig. 6

Relative enzymatic activity at different temperatures (15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C) and pH levels (5.0, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, and 9.0) at different time points. Residual enzymatic activity was determined at various time points by measurement of trehalose production via HPLC