Fig 3. Effect of pH on the activity (a) and stability (b) of purified LacTT at 90°C.

(a) ABTS, pH 3.0–6.0; SGZ, pH 5.5–8.5; guaiacol, pH 6.5–10.0; 2, 6-DMP, pH 5.0–10.0. (b) Investigation of the pH stability of LacTT by measuring the enzyme activity at 90°C with guaiacol as the substrate. The data represent the average values from triplicate measurements. The error bars represent the standard deviation.