Fig. 2

Thermostability profiles of different enzymes from surface cultures of A. niger APS at 50 °C (a–c) and at 60 °C (d–f) in 0.1 M acetate buffer, pH 4.0. The residual activity was determined by the standard assay under normal conditions and expressed in terms of % of control. The enzymes in the cocktail were found to have appreciable thermostability