Figure 1:
Photograph showing clear zone of hydrolysis
A
. casein hydrolysis by
S. albolongus
(A-1) and
S. aburaviensis
(A-2),
B
. Gelatin hydrolysis by
S. albolongus
(B-1) and
S. aburaviensis
(B-2) and
C.
Egg albumin degradation.
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