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. 2015 May 21;81(12):4195–4206. doi: 10.1128/AEM.04088-14

FIG 1.

FIG 1

Antifungal activity of the water/salt-soluble extract from pea flour hydrolysate, obtained with a neutral protease from Aspergillus oryzae (Veron PS; dosage, 25 g/100 kg of protein), as determined by hyphal radial growth inhibition after 8 days of incubation at 25°C. Penicillium roqueforti DPPMAF1 was used as the indicator. (A) PDA alone (control); (B) PDA containing 30% (vol/vol) water/salt-soluble extract.