Fig. 3.

Characteristics of the β-glucosidase from K. marxianus. a Effect of temperature on β-glucosidase activity, with a relative activity of 100% at 60 °C; b Thermal stability of the β-glucosidase after incubation for different amounts of time; the control was incubated at 4 °C; c Effect of pH on β-glucosidase activity, with a relative activity of 100% at pH 5.0; d pH stability of β-Glucosidase after incubation in citrate (pH 3.0–4.0), sodium acetate (pH 5.0–6.0), and phosphate (pH 6.0–8.0) for different amounts of time. The relative activity was defined as 100% at pH 5.0; e Effect of metal ions on β-glucosidase activity. The relative activity was defined as 100% without any additive (Control); f Effects of DMSO and alcohols on β-glucosidase. The relative activity was defined as 100% without any additive (Control). The values are shown as the mean ± SD of three independent experiments