Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation

Figure 3

Kinetics of thermal destruction of the enzymatic extracts produced by Aspergillus niger in solid-state fermentation: (a) at temperatures of 35°C to 90°C. : enzyme residual activity, (b) linear regression of the thermal deactivation constants obtained at 35°C to 90°C (ln of data) as function of inverse of absolute temperature for calculating the energy of thermal deactivation of the enzyme.

(a)

(b)