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. 2019 Dec 23;27(4):1117–1123. doi: 10.1016/j.sjbs.2019.12.024

Fig. 1.

Fig. 1

Effects of different physiochemical and substrates on GI productions: Influences of physiochemical effects (a-Incubation periods; b- pH; c- temperatures) on GI production and different substrates carbon (d); Nitrogen (e); metals (f) on GI production Carbon sources (1%, w/v of glucose, xylose, starch, fructose and maltose); nitrogen sources (1.2%, w/v of peptone, beef extract, gelatin, casein and tryptone); metal ions, MgCl2 (5.0 mM), Mg2+ (5.0 mM), Co2+ (0.05 mM), Mg2++Co2+ (10.0 and 0.05 mM), Mg2++Co2+ (10.0 and 0.1 mM) (magnesium and cobalt ions were added in the form of sulfate and chloride salts).