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. 2020 Apr 3;10:5948. doi: 10.1038/s41598-020-62552-4

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© The Author(s) 2020

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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Length of lag phase versus maximum rate of mycelial extension for three Aspergillus strains on Robusta coffee-meal extract agar (CMEA) supplemented with glycerol: (a) Aspergillus sclerotiicarbonarius CBS 121853 at a water activity (aw) of 0.950; (b) Aspergillus aculeatinus CBS 121872 at a water activity of 0.990; (c) A. aculeatinus CBS 121872 at a water activity of 0.980; (d) and A. aculeatinus CBS 121875 at a water activity of 0.980 (primary data were taken from Akbar and Magan⁸⁰, see Experimental procedures). Three replicates of each treatment were incubated at 20 (+), 25 (■), 30 (▲), 35 (♦), and 37 °C (●) for 9 days. Trend lines showing a strong correlation are indicated by a solid black line (c,d), while dashed grey lines indicate inconsistency between lag and maximum rate of mycelial extension (i.e. no correlation was observed) (a,b).