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. 2021 May 24;26(11):3138. doi: 10.3390/molecules26113138

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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The influence of phosphate salt sources (a), KH₂PO₄ concentration (b), sulfate salt sources (c), K₂SO₄ concentration (d), pH of the liquid medium (e), temperature of fermentation (f), volume of the liquid medium (g), and time course for fermentation (h) on PG yield by S. marcescens TNU01 fermentation. The error bars in the figures are standard errors (SE).