Fig. 3From: Isolation of bacteria from fermented food and grass carp intestine and their efficiencies in improving nutrient value of soybean meal in solid state fermentationTotal soluble peptide profile of soybean meal when fermented with different bacterial isolates at 24 and 48 h. a Bacteria isolated from fermented food sources. b Bacteria isolated from grass carp fish. Coomassie Blue staining representing the peptide profile. In Panel a, lane 1 = unfermented soybean meal, lane 2 = Isolate-8 at 24 h, lane 3 = Isolate-8 at 48 h, lane 4 = Isolate-7 at 24 h, lane 5 = Isolate-7 at 48 h, lane 6 = Isolate-2 at 24 h, lane 7 = Isolate-2 at 48 h, lane 8 = Isolate-4 at 24 h, lane 9 = Isolate-4 at 48 h, lane 10 = marker. In Panel b, lane 1 = unfermented soybean meal, lane 2 = F-8 at 24 h, lane 3 = F-8 at 48 h, lane 4 = F-9 at 24 h, lane 5 = F-9 at 48 h, lane 6 = F-11 at 24 h, lane 7 = F-11 at 48 h, lane 10 = markerBack to article page