Characterization of a Hyperthermostable Alkaline Lipase from Bacillus sonorensis 4R

Figure 7

(a) Effect of different polyols (50 mM) on BSL activity. (b) Effect of mannitol (20–100 mM) on BSL thermostability. (c) Cumulative effect of MgSO₄ (80 mM) and mannitol (60 mM) on BSL thermostability. (d) values of BSL at 80°C, CaSO₄ (60 mM), MgSO₄ (80 mM), mannitol (60 mM), and MgSO₄ (80 mM) and mannitol (60 mM).

(a)  

(b)

(c)

(d)