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Table 3 Effect of different incubation temperatures, pH values, substrate (cholesterol) concentrations on the cholesterol oxidase activity produced by E. hirae Mil−31

From: Purification and characterisation of the extracellular cholesterol oxidase enzyme from Enterococcus hirae

Incubation periods (min)

Enzyme activity (U/ml)

PH values

Enzyme activity (U/ml)

Substrate conc.(g/l)

Enzyme activity (U/ml)

10

67.90 ± 0.21

7.2

58.30 ± 0.72

0.25

67.40 ± 0.51

20

78.30 ± 0.63

7.4

67.40 ± 0.32

0.50

77.40 ± 0.21

30

90.20 ± 0.42

7.6

84.20 ± 0.36

0.75

83.50 ± 0.42

40

84.60 ± 0.52

7.8

89.80 ± 0.42

1.00

90.10 ± 1.32

50

77.40 ± 0.38

8.0

82.40 ± 0.33

1.25

85.20 ± 0.87

60

71.90 ± 0.1

8.2

77.20 ± 1.3

1.50

74.40 ± 0.4

70

66.90 ± 0.51

8.4

69.40 ± 0.45

1.75

68.20 ± 0.55

80

58.80 ± 0.4

8.6

65.80 ± 0.72

2.00

58.10 ± 1.17

90

52.60 ± 0.87

8.8

52.70 ± 0.31

-

-

-

-

9.0

43.20 ± 0.67

-

-

  1. Difference between values is statistically significant ± LSD at probability of 0.05 level