Isolation, Production, and Characterization of Thermotolerant Xylanase from Solvent Tolerant Bacillus vallismortis RSPP-15

Figure 3

Effect of incubation periods on xylanase production. The flasks were inoculated with culture and were incubated at different incubation periods (8–72 h) at initial pH 7.0, 55°C. For enzyme activity the reaction was assayed at respective incubation periods at 55°C for 15 min. Error bars presented mean values of ± standard deviation of triplicates of three independent experiments.