Enhanced Production and Characterization of a Solvent Stable Amylase from Solvent Tolerant Bacillus tequilensis RG-01: Thermostable and Surfactant Resistant

Figure 12

Effect of different surfactants on amylase production and stability. The control flask does not contain any surfactant. Test flasks contained different surfactant in the medium at a level of 1.0% (w/v). The flasks were inoculated with culture and were incubated at initial pH 7.0, 55°C for 24 h. For enzyme activity, the reaction was assayed and for stability enzyme was preincubated with different surfactants (1.0%) at 55°C for 1 h and assayed by standard assay method. Error bars presented mean values of ±standard deviation of triplicates of three independent experiments.