Fig. 6From: Production and characterization of laccase from Pleurotus ferulae in submerged fermentationThe pH and thermal stability of laccase purified from P. ferulae. a pH stability over 9 h using ATBS as a substrate: ■ pH 2.0, ● pH 3.0, ▲ pH 4.0, ▽ pH 4.5, ▼ pH 5.0, ○ pH 6.0, △ pH 7.0, ◆ pH 8.0. b Thermal stability over 9 h using ATBS as a substrate: ■ 20 °C, ● 30 °C, ▲ 40 °C, ▼ 50 °C, ○ 60 °C, △ 70 °C, ▽80 °CBack to article page