Fig. 5

Optimization of the enzymatic hydrolysis parameters of L. japonica roots by the fermentation broth supernatant (FBS) of strain A3. A effect of E/S ratio on the hydrolysis efficiency. L. japonica roots were hydrolyzed by the FBS with different E/S ratios (0, 0.05, 0.15, 0.3125, 0.625, 6.25, 12.5, 25, 37.5, 50 or 62.5 U/g) at 45 °C. B effect of hydrolysis time on the hydrolysis efficiency. L. japonica roots were hydrolyzed by the FBS from 5 min to 9 h with an E/S ratio of 25 U/g. C effect of hydrolysis temperature on the hydrolysis efficiency. Hydrolysis of the FBS on L. japonica roots was performed at different temperatures (10, 20, 30, 40, 45, 50, 60 or 70 °C) with an E/S ratio of 25 U/g for 3 h