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. 2024 Oct 16;14(20):2982. doi: 10.3390/ani14202982

Figure 3.

Figure 3

Microscopy images of stained wheat residues with Lugol’s iodine solution after 48 h incubation without (A) or with Streptomyces griseus protease and Viscozym® L (B–F). (A): Wheat incubated in borate–phosphate buffer for 48 h; (B): Wheat incubated in borate–phosphate buffer with Streptomyces griseus protease for 48 h; (C): Wheat incubated in borate–phosphate buffer with Streptomyces griseus protease + 0.188 mL Viscozym® L for 48 h; (D): Wheat incubated in borate–phosphate buffer with Streptomyces griseus protease + 0.375 mL Viscozym® L for 48 h; (E): Wheat incubated in borate–phosphate buffer with Streptomyces griseus protease + 0.750 mL Viscozym® L for 48 h; (F): Wheat incubated in borate–phosphate buffer with Streptomyces griseus protease + 1.5 mL Viscozym® L for 48 h. Scale = 50 μm.