Fig. 3From: Improved curdlan production with discarded bottom parts of Asparagus spearFlavonoids and saponins concentrations in curdlan and supernatant. At 0 h, only supernatant contains flavonoids and saponins since no curdlan was produced at 0 h. 10% MJDA curdlan contained 1.2 and 1.5 µg/ml of flavonoids and saponins respectively whiles the supernatant of 10% MJDA contained 1.6 µg/ml of flavonoids and 2.1 µg/ml of saponins after 168 h of fermentationBack to article page