Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Table 1 Exoproteolytic activity mediated release of free amino acids

Isolates	Mg lysine/g of gluten mean ± SD*	Isolates	Mg lysine/g of gluten mean ± SD*
GS 1	10 ± 1.2	GS 181	15 ± 1.12
GS 3	12 ± 1.1	GS 188	17 ± 1.2
GS 33	11 ± 0.98	GS 199	20 ± 1.0
GS 143	12 ± 1.3	GS 547	20 ± 0.97

*The p-value corresponding to the F-statistic of one-way ANOVA was lower than 0.05, suggesting that the observations were significantly different. Tukey’s HSD post hoc analysis test was applied to each of the 28 pairs (where k = 8), and found the values statistically significant at p < 0.05

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