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Journal of Genetic Engineering and Biotechnology
Fig. 2 | Journal of Genetic Engineering and Biotechnology

Fig. 2

From: Optimization of the production of roasted-nutty aroma by a newly isolated fungus Tolypocladium inflatum SRH81 and impact of encapsulation on its quality

Fig. 2

Effect of incubation times, pH values and amino acids concentration on culture growth. a: Incubation times (6, 9, 12 and 15 days) at pH 7 without amino acids addition; b: pH values (6, 7, 8 and 9) for 12 days without amino acids addition; c: Amino acid concentrations (0.5, 1.0, 1.5 and 2) at pH 8 for 12 days ; CS: Consumed sugar, DM: Dry matter

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