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. 2016 Jan 23;6(1):36. doi: 10.1007/s13205-015-0353-y

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© The Author(s) 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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Fig. 1 — Effect of pH (3.0–10.0), incubation time (24–144 h) and temperature (24–45 °C @ 3 °C interval) on pectinase production and mycelia growth in liquid static surface culture (LSSF) by Aspergillus terreus NCFT 4269.10 (for pH, biomass of A. terreus: filled square; pectinase: filled diamond; for temperature, biomass of A. terreus: open square; pectinase: open diamond)