Purification and Characterization of a Polyextremophilic α-Amylase from an Obligate Halophilic Aspergillus penicillioides Isolate and Its Potential for Souse with Detergents

Figure 2

Effect of the (a) pH (at 30°C) and (b) temperature (at pH 9.0) on the activity of the enriched α-amylase from A. penicillioides TISTR 3639. Data are shown as the mean relative activity (%) ±1 SD (error bars), derived from three repeats. Means with a different lowercase superscript letter (a, b, and c) are significantly different (ANOVA and DMRT of the transformed data, ).

(a)

(b)