Fig. 4
From: Protein hydrolysis and fermentation under methanogenic and acidifying conditions
Percentage of amino acids (in total mM) from gelatine-pH7 (a), gelatine-BES-pH7 (b), and gelatine-pH 5 (c) after 8 h of incubation at 35 °C; Data expressed as the mean value (n = 3, standard deviation less than 5%). Theoretical amino acids composition of gelatine (referenced from Gelatin handbook, 2012) shown in d. Aspartic acid (
), arginine (
), proline (
), phenylalanine (
), glutamic acid (
), glycine (
), valine (
), leucine (
), histidine (
), threonine (
), methionine (
), cystine (
), glutamine (
), tyrosine (
), tryptophan (
), lysine (
), serine (
), alanine (
), isoleucine (
), hydroproline (
)