Table 1.
Percentage degradation of gliadin in 30 samples after 48 h fermentation.
| Wheat cultivars | Control (A) | S. cerevisiae fermentation (B) | W. anomalus QAUWA03(C) | E. mundtii QAUSD01 (D) | W. anomalus QAUWA03 and E. mundtii QAUSD01 consortia(E) |
|---|---|---|---|---|---|
| Barani 83 | 7 ± 1.7 | 11 ± 2.1 | 17 ± 1.6 | 28 ± 2.4 | 89 ± 4.6 |
| Bars 2009 | 6 ± 1.4 | 12 ± 1.9 | 19 ± 1.7 | 27 ± 2.6 | 91 ± 4.3 |
| Chakwal 97 | 7 ± 1.5 | 10 ± 2.3 | 20 ± 1.8 | 26 ± 2.2 | 91 ± 3.8 |
| Lasani 2008 | 7 ± 1.8 | 11 ± 2.1 | 19 ± 1.9 | 24 ± 2.3 | 90 ± 5.2 |
| Seher 2006 | 8 ± 1.4 | 13 ± 2.4 | 18 ± 2.1 | 23 ± 2.5 | 92 ± 4.9 |
| Shafaq 2006 | 6 ± 1.7 | 10 ± 1.9 | 16 ± 1.4 | 26 ± 2.1 | 93 ± 5.7 |
Results are presented as means ± SD (n = 3).