Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation

Figure 2

Thermal stability of lipases produced in submerged fermentation using Aspergillus flavus (strain O-8): (a) 40°C, 50°C, 70°C, and 80°C; (b) 70°C, 80°C, and 90°C.

(a)

(b)