Fig. 1
From: Valorization of fruit pomaces for glycosidic enzymes production via solid state fermentation
Amylase, pectinase, and xylanase activities of different microbes cultivated on grape waste under solid-state fermentation. Unfermented fruit pomace: non-inoculated autoclaved fruit pomace. Data are presented as mean ± standard deviation from three independent batches. Differences between groups were analyzed using one-way ANOVA/Tukey HSD post hoc tests. Means bearing different letters superscripts within the same enzyme are significantly different from each other, at a significance level of p < 0.05.
