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

Figure 5

Effect of incubation periods on amylase production and stability. The flasks were inoculated with culture and were incubated at different incubation periods (4–48 h) at initial pH 7.0, 55°C. For enzyme activity, the reaction was assayed at respective incubation periods and for stability enzyme was preincubated for 4–48 h 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.