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. 2020 May 21;48(3):195–203. doi: 10.1080/12298093.2020.1763100

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© 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group on behalf of the Korean Society of Mycology.

This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 4. — Effects of temperature, pH, NaCl concentration, and incubation time on the amylolytic activity of PH-Gra1. A crude enzyme solution containing equal amounts of protein was incubated with 0.5% starch at the selected (A) temperature, (B) pH, (C) NaCl concentration, and (D) incubation time. Amylolytic activity was calculated from the mean and standard deviation of three biological replicates. Alphabetical letters on the graph indicate differences that are statistically significant (p < .05) by ANOVA analysis followed by Tuckey’s test.