Fig. 6

Effects of bacterial volatiles on fungal growth and HA production in the submerged volatile co-cultures (A). The fungal dry biomass (B), HA contents in mycelium (C), the released HA in cultural broth (D) and total HA production (E) were measured in the culture. Two culture flasks were connected through sealed glass tube. The culture was maintained in 250-mL flask containing 100 mL of the liquid medium at 150 rpm and 28 ℃ for 8 days. An equal volume of sterile LB broth instead of bacterial suspension added to flask was used as control group. Values are mean ± SD from three independent experiments. Different letters above the bars mean significant differences (p < 0.05)