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Fig. 3 | Journal of Animal Science and Biotechnology

Fig. 3

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. 3

Total 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 = marker

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