Figures & data
Figure 1. Effect of, a) Time (min.) and b) Temperature (°C) on vanillin production using free laccase (L), free peroxidase (P), immobilized laccase (Im L), immobilized peroxidase (Im P) and co-immobilized laccase and peroxidase (LP). The experiments were performed in triplicates and expressed as mean average with an error
Figure 2. Effect of, a) pH and b) Enzyme concentration (U/mL) on vanillin production using free laccase (L), free peroxidase (P), immobilized laccase (Im L), immobilized peroxidase (Im P) and co-immobilized laccase and peroxidase (LP). The experiments were performed in triplicates and expressed as mean average with error
Figure 3. Reusability of the co-immobilized laccase and peroxidase during vanillin production. The experiments were performed in triplicates and expressed as mean average with an error
