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. 2017 Jul 18;17:161. doi: 10.1186/s12866-017-1069-4

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© The Author(s). 2017

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 4 — Enzyme characteristics of HisN (■) and Cg0911 (▲). a Effect of different pH values. The activity at pH 7.35 was set to 100% for each protein individually. Assay conditions: 30 °C, 5 mM MgSO₄, 500 μM HolP, n = 4. b Effect of incubation temperature. The activity at 30 °C was set to 100% for each protein individually. Assay conditions: pH = 7.35, 5 mM MgSO₄, 500 μM HolP, n = 4. c Influence of inorganic phosphate (P_i) and d influence of l-histidinol. The activity without the addition of P_i or l-histidinol was set to 100% for each enzyme individually. Assay conditions: 30 °C, pH = 7.35, 5 mM MgSO₄, 250 μM (HisN) and 500 μM (Cg0911) HolP. 1 M TEA-puffer instead of 0.1 M was used in the l-histidinol experiments. n = 3