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Fig. 2 | BMC Biotechnology

Fig. 2

From: One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase

Fig. 2

Effect of temperature and pH on activity and stability of rBaxyl11. a Effect of temperature on activity of rBaxyl11. b Effect of pH on activity of rBaxyl11. c Effect of temperature on stability of rBaxyl11. d Effect of pH on stability of rBaxyl11. In (a) and (b), the maximal activity was designated as 100%. In (c) and (d), activity of enzyme without incubation was designated as 100%. Measurement at pH 5.0–8.0 and 8.0–10.5 was carried out in Na2HPO4-NaH2PO4 buffer and Na2CO3-NaHCO3 buffer, respectively. All data are presented as means ± standard deviations (n = 3)

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BMC Biotechnology

ISSN: 1472-6750

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