Skip to main content
Fig. 3 | Microbial Cell Factories

Fig. 3

From: Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Fig. 3

a Determination of Z-YPQ-pNA hydrolysis at different pH. Line graph was plotted incorporating sample mean (n = 3) and error bar (standard deviation) of individual isolate. In Tukey’s test followed by ANOVA, means of every pH treatment were compared to the means of every other treatment, the results were statistically significant at p < 0.05 except for the compared pair of means pH 2 and 3. b Determination of Z-YPQ-pNA hydrolysis at different temperature. Line graph was plotted incorporating sample mean (n = 3) and error bar (standard deviation) of individual isolate. The pair wise comparison of means of every temperature treatment were statistically significant at p < 0.05 when Tukey’s HSD test followed by ANOVA was applied to each of the treatment

Back to article page