Fig. 1From: Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in NigeriaRelative growth of yeast at 30 °C after 48 h cultivation in MM, minimal salts medium; MM+ Phos, minimal salts medium supplemented with 3 g L−1 potassium dihydrogen phosphate (KH2PO4); MM+ Phy, minimal salts medium supplemented with 3 g L−1 sodium phytateBack to article page