Gluten hydrolyzing activity of Bacillus spp isolated from sourdough

Table 2 Cell counts of sourdough samples

Fermentation time (h)	Neutral control	CAD	GS 33	GS 143	GS 181	GS 188	Consortium
0 h
Cell counts cfu/g*	–	–	2X10⁵ ± 0.1798	6X10⁵ ±0.0197	5X10⁵ ± 0.0244	7 X10⁵ ± 0.0258	5X10⁵ ±0.0336
6 h
Cell counts cfu/g*	–	–	6X10⁶ ± 0.1317	3X10⁷ ± 0.216	5X10⁶ ±0.149	4X10⁷ ±0.173	8X10⁶ ±0.145
24 h
Cell counts cfu/g*	> 10⁴	–	7X10⁸ ±0.1348	1X10⁹ ± 0.1536	5X10⁸ ±0.247	1X10⁹ ±0.1744	8X10⁸ ±0.1846
48 h
Cell counts cfu/g*	>10⁴	–	1X10⁹ ±0.1978	2X10⁹ ±0.238	1X10⁹ ±0.318	2X10⁹ ±0.427	1X10⁹ ±0.854

*cell counts were expressed as mean ± standard deviation and the values were statistically significant at p<0.05

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