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. 2019 Jun 3;18:100. doi: 10.1186/s12934-019-1152-7

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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. 6 — Relative enzymatic activity at different temperatures (15 °C, 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, and 50 °C) and pH levels (5.0, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, and 9.0) at different time points. Residual enzymatic activity was determined at various time points by measurement of trehalose production via HPLC