Effects of temperature and pH.

<p>(A) Effects of temperature on enzyme activities of farnesol dehydrogenase and stability of the enzyme. The temperature stability was determined by incubating the purified enzymes at a temperature in the range of 25–70°C for 10 min at pH 7.5 (100 mM tricine-NaOH containing 2.5 mM 2-ME). The residual farnesol dehydrogenase activity was assayed as described in “Materials and Method”. The optimal temperature was determined by performing the standard enzyme assay as described in “Materials and Methods,” except that the reaction temperature was varied. Thermo stability (●), optimal temperature (■). (B) Effect of pH on enzyme activity of farnesol dehydrogenase. Enzyme activity was assayed under the standard assay conditions, except that the following buffers were used at a final concentration of 100 mM in the incubation mixture: citrate buffers (■), potassium phosphate buffers (×), Tris-HCl buffers (○), glycine-NaOH buffers (▲), and carbonate buffers (●).