Enhanced Production and Characterization of a Solvent Stable Amylase from Solvent Tolerant Bacillus tequilensis RG-01: Thermostable and Surfactant Resistant

Figure 3

Effect of temperature on amylase production, activity, and stability. The flasks were inoculated with culture in the medium and were incubated at different temperature (35–75°C) for 24 h at pH 7.0. For enzyme activity, reaction mixture was incubated at different temperatures (35–75°C) and for stability enzyme was preincubated at respective temperatures for 1 h and reaction was conducted as standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.