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. 2019 Apr 11;18:69. doi: 10.1186/s12934-019-1119-8

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© The Author(s) 2019

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. 5 — Effect of temperature and pH on the α-amylase activities of AmyS and AmySA. a Effect of temperature. b Effect of pH. c Thermal stability of AmyS and AmySA at 90 °C, pH 6.0, and 1 mM Ca²⁺. Filled triangle, AmyS; filled circle, AmySA. Error bars indicate the standard deviation from the mean of the three experimental data replicates