Fig. 5
From: Effects of branched-chain amino acids on Shiraia perylenequinone production in mycelium cultures
The effects of l-Val and l-Leu on the residual sugar (A) and pH value (B) in S. bambusicola S8 culture. l-Val or l-Leu (1.5 g/L) was added on day 2 of the culture which was maintained at 150 rpm and 28 °C. Arrow indicates the time point of l-Val or l-Leu addition. The culture without l-Val and l-Leu in the production medium with Triton X-100 was used as control. Values are mean ± SD from three independent experiments (*p < 0.05, **p < 0.01 versus control group)