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Fig. 6 | Microbial Cell Factories

Fig. 6

From: d-Allulose 3-epimerase of Bacillus sp. origin manifests profuse heat‐stability and noteworthy potential of d-fructose epimerization

Fig. 6

Biochemical properties of DaeB. Effect of pH (a), temperature (c), metal salts (1 mM) (e) and increasing concentration of MnCl2 and CoCl2 (f) on the activity of enzyme. Effect of pH (b) and temperature (50 °C and 55 °C) on the stability of enzyme (d). The values are mean of three biological replications ± standard deviation

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Microbial Cell Factories

ISSN: 1475-2859

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