Production and Catalytic Properties of Amylases from Lichtheimia ramosa and Thermoascus aurantiacus by Solid-State Fermentation

<div>Effect of pH and temperature on amylase activity of L. ramosa and T. aurantiacus. (a) Amylase activity at different pHs and (b) at different temperatures; (c) amylase residual activity after 24 h at different pHs and (d) after one hour at different temperatures (each data point was the average of two replicate determinations, and the error bars show the data ranges).</div>

The Scientific World Journal

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Figure 2

Figure 2: Production and Catalytic Properties of Amylases from Lichtheimia ramosa and Thermoascus aurantiacus by Solid-State Fermentation