Figure 6.

Evolution of the relative chromatic intensity $-\ln \frac{I_R}{I_{R0}}$ for the enzymatic cleavage of chitosan-g-X-Gluc by ß-Gus (a) in PBS at pH 7.4 (25 °C), (b) in LB at pH 7.0 (25 °C) as well as (c) in E. coli Mach1 bacterial suspension in LB at pH 7.0 (20 °C). The enzyme concentrations are 100 nM for (a) and 60 nM for (b). The stock bacterial suspension was diluted 5 times, corresponding to a bacteria concentration of 6 × 10⁷ colony-forming units (CFU)/mL. (c). The fit function (5) to the filled circles data points is shown with the solid line. The thermodynamic and kinetic constants as well as the scaling factor $ab{S}_0$ are shown in the panels. The outlier data points, which are not included in the analysis, are shown as open symbols.