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Fig. 1 | Microbial Cell Factories

Fig. 1

From: Isolation, characterization and application of theophylline-degrading Aspergillus fungi

Fig. 1

Changes of fungi count (a), caffeine content (b) and theophylline content (c) during the solid-state fermentation of pu-erh tea. All data were present by mean value ± SD of three replications. The lowercase letters indicated a significant difference at p < 0.05 levels and the uppercase letters indicated a highly significant difference at p < 0.01 levels using one-way ANOVA of SPSS 20.0. The different letters show significant differences

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