Fig. 5.

(A) Effect of temperature on the activity of Acinetobacter sp. AU07. The reaction mixture was incubated at different temperatures (30–80 °C), and the enzyme activity was assayed under standard assay conditions. (B) Effect of temperature on the stability of the Acinetobacter sp. AU07 lipase. To determine the thermal stability, the enzyme was pre-incubated at various temperatures (40–70 °C) for 5 h, and the enzyme activity was assayed under standard assay conditions. (C) Effect of pH on the activity and stability of the Acinetobacter sp. AU07 lipase. For the enzyme activity assays, the reaction was assayed at various pH levels under standard assay conditions. For the enzyme stability assays, the enzyme was pre-incubated with various pH buffers (50 mM) of pH (5–11) at 30 °C for 1 h, and then the residual activity was determined by assaying under standard assay conditions.