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

Figure 4

Effect of pH on amylase production, activity, and stability. The flasks were inoculated with culture and were incubated at different pH (5–12) for 24 h at 55°C. For enzyme activity, the reaction was assayed at respective pH and for stability enzyme was preincubated with buffers (100 mM, in ratio 1 : 1) of different pH (5–12) 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.