Production, Characterization and Antioxidant Potential of Protease from Streptomyces sp. MAB18 Using Poultry Wastes
Figure 3
(a) Effect of temperature, pH and sodium chloride concentrations on enzyme activity and stability of purified protease from Streptomyces sp. MAB18. The values are mean ± SD, . Absence of bars indicates that errors were smaller than symbols. (b) Detergents stability and compatibility of the protease Streptomyces sp. MAB18 in commercial detergents. The values are mean ± SD, .
