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. 2018 Nov 2;8:16260. doi: 10.1038/s41598-018-34567-5

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as 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. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Broth analysis after bacteria and yeasts were cultured with 0–2.0 mg/mL of nMgO for 24 hours. (A) The pH of the post-culture broths. (B) The concentrations of Mg²⁺ ions in post-culture broths. (C) The concentrations of Ca²⁺ ions in post-culture broths. Expanded views of Ca²⁺ ion concentrations are available in Supplementary Materials (Figures S1, S2, S4).