Screening and Optimization of <i>α</i>-Glucosidase Inhibitor Production by Potent Strain of <i>Bacillus subtilis</i> Isolated from Peruyaan, Fermented Soy-Food of Northeast India

<div>Schematic presentation illustrating the isolation of <i>α</i>-glucosidase inhibitor (<i>α</i>-GI) producing bacterial strain from peruyaan, a traditional fermented soy food of Arunachal Pradesh, India. The workflow involves steps to optimize the production of <i>α</i>-GI for maximum yield, validation in animal model, and assess the compounds produced by the bacterial strain.</div>

Journal of Food Biochemistry

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Figure 11

Figure 11: Screening and Optimization of <i>α</i>-Glucosidase Inhibitor Production by Potent Strain of <i>Bacillus subtilis</i> Isolated from Peruyaan, Fermented Soy-Food of Northeast India 

Figure 11 | Screening and Optimization of α-Glucosidase Inhibitor Production by Potent Strain of Bacillus subtilis Isolated from Peruyaan, Fermented Soy-Food of Northeast India 