(a)
(b)
(c)
(d)
Figure 7: (a) Effect of different polyols (50 mM) on BSL activity. (b) Effect of mannitol (20–100 mM) on BSL thermostability. (c) Cumulative effect of MgSO4 (80 mM) and mannitol (60 mM) on BSL thermostability. (d) values of BSL at 80°C, CaSO4 (60 mM), MgSO4 (80 mM), mannitol (60 mM), and MgSO4 (80 mM) and mannitol (60 mM).