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Fig. 7 | Annals of Microbiology

Fig. 7

From: Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products

Fig. 7

DPPH• free radical scavenging effect (a), reducing power (b) and antioxidant activity using the β-carotene bleaching method (c) of MBH and UMB used at different concentrations. All values are given in mean ± standard deviation (SD) of three determinations. MBH and UMB represent meat sausage by-product hydrolysate and undigested meat by-product, respectively. BHA (butylated hydroxyanisole) was used as positive control

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Annals of Microbiology

ISSN: 1869-2044

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