Purification and Characterization of a Polyextremophilic α-Amylase from an Obligate Halophilic Aspergillus penicillioides Isolate and Its Potential for Souse with Detergents

Figure 3

Effect of the NaCl concentration (gL⁻¹) on the activity of the enriched α-amylase from A. penicillioides TISTR 3639 at pH 9 and 80°C. Data are shown as the mean relative activity (%) ±1 SD (error bars), derived from three repeats. Means with a different lowercase superscript letter (a, b, and c) are significantly different (ANOVA and DMRT of the transformed data, ).