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. 2021 Mar 24;9(4):671. doi: 10.3390/microorganisms9040671

Figure 1.

Figure 1

Representative SDS-PAGE analysis of gluten fractions extracted from a mixture of wheat flour and water (1:2), incubated for 24 h at 30 °C, after inoculation with different LAB and yeast strains, which previously displayed positive proteolytic activity. M, protein marker; Lane 1, albumin fraction extracted from dough without inoculum (control); Lanes 2–6, albumin fractions extracted from doughs inoculated with microbial strains LQC 2320, 2474, 2520, 2469, and 10343, respectively; Lane 7, gliadin fraction extracted from dough without inoculum (control); Lanes 8–12, gliadin fractions extracted from doughs inoculated with microbial strains LQC 2320, 2520, 10343, 2469, and 2474, respectively; Lane 13, glutenin fraction extracted from dough without inoculum (control); Lanes 14–18, glutenin fractions extracted from doughs inoculated with microbial strains LQC 2320, 2469, 2474, 10343, and 2520, respectively.