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Table 1 Effect of chemicals on the activity of NFAmy13B

From: Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu

Additives

Relative activity (%) (mean ± standard deviation)

1 mM

10 mM

Control

100 ± 2

100 ± 2

CaCl2

95.9 ± 4.4

42.7 ± 3.1***

NiCl2

44.9 ± 1.8***

22.8 ± 7.2***

NH4Cl

88.7 ± 1.2***

78.6 ± 0.5***

BaCl2

90.7 ± 6.7**

39.7 ± 2.6***

KCl

92.8 ± 4.0*

89.0 ± 7.2*

Ethanola

79.0 ± 3.6***

59.4 ± 8.3***

CoCl2·6H2O

71.0 ± 4.0***

0***

FeCl3

16.5 ± 3.5***

0.576 ± 1.724***

MnCl2·4H2O

61.5 ± 3.0***

0***

ZnSO4

5.78 ± 0.17***

1.36 ± 0.50***

CuSO4

4.69 ± 0.10***

1.10 ± 3.68***

EDTA·Na2

66.0 ± 0.8***

31.2 ± 1.4***

HgCl2

8.15 ± 0.47***

2.53 ± 0.59***

AlCl3

15.6 ± 0.9***

0.889 ± 0.637***

MgCl2

78.3 ± 2.8***

78.9 ± 2.9***

SDS

3.22 ± 0.13***

2.02 ± 0.39***

LiCl

90.5 ± 6.3**

86.9 ± 0.4***

NaCl

92.3 ± 0.6*

82.1 ± 0.1***

  1. aThe concentrations of ethanol were 1 and 10%
  2. *0.01 < p < 0.5; **: 0.001 < p < 0.01; ***: p < 0.001. Each experiment was performed in triplicate
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Microbial Cell Factories

ISSN: 1475-2859

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