Fig. 2

a Contents of CK and 10% MJDA medium at 0 h (before fermentation). CK medium contained only sucrose and cell mass. 10% MJDA contained sucrose, cell mass and proteins as well as flavonoids and saponins (not shown here). MJDA medium is enriched with nutrients essential for bacteria activity. b Contents of CK and 10% MJDA medium after 168 h of fermentation. The yield of curdlan in 10% MJDA is higher than in CK