Figure 5: Influence of pH on the activity (-□-) and stability (--) of xylanase from C. oxysporum GQ3 (Media compositions/g/L: wheat bran 10.0, KH2PO4 1.0, MgSO4·7H2O 1.0, CaCl2·2H2O 0.3, and NH4Cl 1.0).