Skip to main content
Fig. 2 | Microbial Cell Factories

Fig. 2

From: Enhanced extracellular raw starch-degrading α-amylase production in Bacillus subtilis by promoter engineering and translation initiation efficiency optimization

Fig. 2

Effects of pH and temperature on AmyZ1 activity and stability. A The optimum pH. B The optimum temperature. C Effect of pH on enzyme stability. The purified enzyme was incubated in 50 mM Na2HPO4-KH2PO4 buffer (pH 6.0–7.0) at 30 °C. D Effect of temperature on enzyme stability. The purified enzyme was incubated in Na2HPO4-KH2PO4 buffer (50 mM, pH 6.5) at 20 to 35 °C. With raw rice starch as the substrate. Error bars represent standard deviation

Back to article page