Figure 1.

Inhibitory spectrum of the water/salt-soluble extract from chickpea sourdough (30%, v/v, on Potato Dextrose Agar (PDA) medium), as determined by the hyphal radial growth rate of fungi, after 6 days of incubation at 25 °C. ^a–e Values with different superscript letters differ significantly (p < 0.05). Each datum point is the mean of at least four measurements of a growing colony. The percentage of growth inhibition was calculated from mean values as follows: % inhibition = [(mycelial growth under control conditions − mycelial growth in the presence of water/salt-soluble extract)/mycelial growth under control conditions] × 100.