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

Figure 5

Performance comparison of a commercial amylase, detergents A, B, and C, and the enriched α-amylase (control) from A. penicillioides TISTR 3639 at pH 7 and 30°C in the presence of different concentrations of NaCl. The results are expressed as the relative activity (%) to that of the enriched α-amylase from A. penicillioides TISTR 3639 without NaCl and 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, ).