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. 2020 Jul 17;9(7):951. doi: 10.3390/foods9070951

Figure 5.

Figure 5

Transcription levels of tyrosinase- and laccase-coding genes involved in the enzymatic browning reaction in the fruiting body (dark gray) and the mycelium (gray-white) of H. erinaceus. (a) Log scale for transcription levels expressed as fragments per kilobase of transcript per million (FPKM). The log (FPKM) values of lac2c and lac2d were less than −0.1. (b) Normalized FPKM values relative to a suite of endogenous actin genes in each growth phase.