. 2020 May 29;27:e00483. doi: 10.1016/j.btre.2020.e00483

Table 1.

Halo zone formation on skimmed milk agar through hydrolysis by proteolytic bacteria.

S/N	Isolate code	Diameter (mm)	Feather degradation
1.	FS-3	21.5 ± 2.12^a	+
2.	FS-1	25.5 ± 0.71^b	+
3.	FS-4	26.5 ± 0.71^bc	+
4.	SS-3	28.0 ± 0.00^bcd	+
5.	HS-1	28.0 ± 1.41^bcd	–
6.	BT1-7	28.5 ± 0.71^bcde	+
7.	BT4-2	29.0 ± 1.41^bcde	+
8.	SS-5	29.0 ± 0.00^bcde	–
9.	SS-2	30.0 ± 0.00^cde	–
10.	SS-4	30.0 ± 2.83^cde	–
11.	BT5-7	30.5 ± 3.54^cde	+
12.	SS-1	30.5 ± 0.71^cde	+
13.	SS-6	30.5 ± 0.71^cde	+
14.	SS-7	30.5 ± 0.71^cde	–
15.	BT1-8	32.0 ± 1.41^def	+
16.	HS-2	32.5 ± 3.54^ef	+
17.	SS-8	35.5 ± 3.54^fg	+
18.	FS-2	37.0 ± 1.41^g	–

Values are presented as mean and standard deviation, number of replicate, n = 3. The values without the same superscript letters down the column are significantly different (P < 0.05). (+) indicates isolates that could degrade intact chicken feathers. (-) indicates isolates that could not degrade intact chicken feathers.