Effects of pH and temperature on the activity and stability of purified laccase and MIP from C. cladosporioides Ch2-2. A. Effects of temperatures on laccase and MIP activity. B. The thermostability of laccase. C. The thermostability of MIP. D. Optimal pH and pH stability of laccase and MIP. The residual activity was monitored, and the maximum activity was defined as 100% (A, D) or initial activity was defined as 100% (B, C). Values shown were the mean of the average of three experiments.