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. 2013 Oct 16;8(10):e77501. doi: 10.1371/journal.pone.0077501

Figure 4. Temporal analysis of alcohol tolerance in F. oxysporum .

Figure 4

Fungal conidial inoculum was produced in Mung bean broth [32] and resuspended in minimal medium [37] at a concentration of 106 ml-1. A volume 100 µl conidia (106 ml-1) was added to microtiter (96-well; Sarstedt, Germany) plates with either no alcohol (A), ethanol (Ethyl absolute, Sigma, UK) at a concentration of 4% (vv-1) (B) or butanol (n-Butanol Butyl alcohol, Sigma, UK) at a concentration of 0.75% (vv-1) (C). Fungi were maintained at 25°C for 168 hours and growth (OD600nm) was measured every 24 hours. Fungal growth (OD600nm) was measured using a spectrophotometer (Spectra Max 340 PC 96-well plate reader, Molecular Devices, USA). Bars indicate SEM. Growth of Tr. 259 significantly different from 11C is highlighted with an asterisk (level of significance: *<0.05, ** < 0.01).