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Fig. 2 | Microbial Cell Factories

Fig. 2

From: Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu

Fig. 2

Effects of pH and temperature on activity and stability of NFAg31A. The effects of pH (a) and temperature (b) on activity of NFAg31A were determined by incubating enzyme with pNPG in different pHs (pH 5.5 to pH 9.0) and various temperatures (31 ℃ to 85 ℃) for 30 min, respectively. While effects of pH (c) and temperature (d) on stability of NFAg31A were detected by preincubating enzyme for 30 min under different pH ranging from 3.0 to 12.0, or at different temperatures (from 35 ℃ to 51 ℃), respectively, and their residual activities were subsequentially determined at standard condition. Each experiment was performed in triplicate

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Microbial Cell Factories

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