Screening and Optimization of <i>α</i>-Glucosidase Inhibitor Production by Potent Strain of <i>Bacillus subtilis</i> Isolated from Peruyaan, Fermented Soy-Food of Northeast India

<div>The thermal and pH stabilities of FMHB. Investigating the thermal (a) as well as the pH (b) stabilities of FMHB was done by testing FMHB in the temperature range of 30 to 120°C, and a pH range of 1 to 13 for 30 min, respectively. Data are expressed as mean ± SD (<i>n</i> = 3).</div>

Journal of Food Biochemistry

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Figure 6

Figure 6: Screening and Optimization of <i>α</i>-Glucosidase Inhibitor Production by Potent Strain of <i>Bacillus subtilis</i> Isolated from Peruyaan, Fermented Soy-Food of Northeast India 

Figure 6 | Screening and Optimization of α-Glucosidase Inhibitor Production by Potent Strain of Bacillus subtilis Isolated from Peruyaan, Fermented Soy-Food of Northeast India 