Fig. 4.

Effect of pH and temperature on the enzymatic activity. a The pH dependence was evaluated in different buffers ranging from pH 4.0 to pH 10.0. b The pH stability was studied by incubating BcGalB in different buffers ranging from pH 4.0 to 8.0 up to 24 h. c Temperature optimum was determined by testing the enzyme in the range 30–80 °C. d For thermostability studies, the recombinant enzyme was incubated at different temperatures ranging from 4 to 60 °C up to 24 h