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Fig. 2 | Journal of Animal Science and Biotechnology

Fig. 2

From: Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentation

Fig. 2

Concentration of total soluble peptides in soybean meal when fermented with different bacterial isolates at 24 and 48 h. The total soluble protein was quantified using the DC Assay. Error bars represent the SEM of the means data of three independent observations. *indicates significant difference compared to the unfermented soybean meal control (P < 0.05)

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