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. 2014 Jan 3;4(6):591–598. doi: 10.1007/s13205-013-0173-x

Fig. 3.

Fig. 3

Effects of a beef extract and xylose, b pH and xylose, c NaCl and xylose, d temperature and xylose, e pH and beef extract, f NaCl and beef extract, g temperature and beef extract, h NaCl and pH, i temperature and pH, j temperature and NaCl