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. 2022 Feb 25;20:36. doi: 10.1186/s43141-022-00315-6

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© The Author(s) 2022

Open AccessThis 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 licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence 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 licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 6 — (a–c) Three-dimensional surface models of A. niger NRC114 α-galactosidase formation. For each figure, the absent two parameters were fixed at 0 levels (i.e. mannose conc., 10 g/L; meat extract, 7.5 g/L; and incubation time, 5 days) while the effect of the other two variables was measured