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Fig. 5 | BMC Biotechnology

Fig. 5

From: Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest

Fig. 5

A Effect of different organic solvent on SPPS and Thermolysin type X enzyme stabilities; B Stability of SPPS and Flavourzyme® 500 L purified proteases in the presence of commercial liquid [Nadhif from Henkel-Alki (Tunisia), Ariel from Procter & Gamble (Switzerland), Skip from Unilever (France), Class from EJM (Tunisia), and Dipex from Klin Productions (Tunisia)] and solid [Dixan from Henkel (France), Ecovax from Klin Productions (Tunisia), OMO from Unilever (France), Alyss from EJM (Tunisia), Detech from SOTUP (Tunisia), and Det from Sodet (Tunisia)] laundry detergents at 7 mg/mL. Enzyme activity of the control sample, which contained no additive and incubated under similar conditions, was taken as 100%. Vertical bars indicate standard error of the mean (n = 3). C Washing performance analysis test of SPPS enzyme in the presence of the commercial detergent Dixan. Cloth stained with blood washed with: (a) tap water, (b) Dixan detergent (7 mg/mL), (c) Dixan added with Flavourzyme® 500 L (commercial enzyme, 500 U/mL), and (d) Dixan added with SPPS (500 U/mL). I: untreated cloths (control) and II: treated cloths

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BMC Biotechnology

ISSN: 1472-6750

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