Fig. 2
From: Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
a–h Hydrolysis of gliadin derived enzyme substrates Z-YPQ-pNA, Z-PPF-pNA, Z-QQP-pNA and Z-PFP-pNA by a GS1; bGS 3; c GS 33; d GS 143; e GS 181; f GS 188; g GS 199; h GS 547. Line graph was plotted incorporating sample mean (n = 3) and error bar (standard deviation) of individual isolate. The results were statistically significant at p < 0.05 when means of each treatment compared to the means of other treatment pair wise in Tukey’s HSD test in conjunction with ANOVA