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. 2018 May 9;23(5):1124. doi: 10.3390/molecules23051124

Figure 1.

Figure 1

Antioxidant activity of CMs and nutrient broth fermented by Paenibacillus sp. TKU042. The culture supernatants were harvested after three days of fermentation. Tested antioxidant activity was then expressed as percentage (A) and IC50 (B) values; least significant difference (α = 0.1) = 300.77, coefficient of variation = 7.439375, triplicates for each experiment (n = 3), and means of IC50 values with the same letter are not significantly different in comparison based on t-test ranking.