Skip to main content
. 2024 Jan 27;13(3):418. doi: 10.3390/foods13030418

Figure 3.

Figure 3

Effect of yeast extract concentration (0, 0.4, 0.8, 1.2, 1.6, and 2.0 g/L) (a), L-methionine concentration (0, 2, 4, 6, 8, and 10 g/L) (b), temperature (20, 24, 28, 32, 36, and 40 ℃) (c), initial pH (3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, and 7.0) (d), shaking speed ((0, 45, 90, 135, 180, 225 and 270 rpm) and liquid volume (25, 50, 75, 100, and 125 mL/250 mL) (e), and fermentation time (0, 12, 24, 36, 48, 60, 72, 84, and 96 h) (f) on 3-Met concentration. The same letters in the column indicate that the data do not differ significantly at 5% probability using Tukey’s test. The orange bar means the best conditions on 3-Met concentration. Note: the letter NA represents no detection of 3-Met.