Figure 4 - Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate

Fig. 4 Optima of temperature (a) and pH (b), thermal stability (c) at 50ºC (◯) and 60ºC (●), and pH stability (d) for the FFase II produced by A. phoenicis in SSF with soy bran as substrate.