Fig. 5From: A novel thermostable alkaline histamine oxidase from Glutamicibacter sp. N1A3101, induced by histamine and its analogue betahistinea Temperature profile, b thermal stability, c pH profile, and d pH stability of HOD from Glutamibacter sp. N1A3101. Thermal stability was measured after incubation of HOD for 10, 20, and 30 min at temperatures 30–70 °C, and pH stability measured after 10 min incubation at 40 °C. Error bars represent standard error (n = 3)Back to article page