(a)
(b)
Figure 8: Poultry fat hydrolysis profiles by crude (a) and purified (b) C. viswanathii lipase. Assay conditions: hydrolysis was carried out using enzyme concentration 10 U/mL,  g·L−1, 200 rpm at 40°C. ■: pH 4.0; ●: pH 6.0; ▲: pH 8.0.