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. 2022 Nov 12;11(22):3616. doi: 10.3390/foods11223616

Figure 2.

Figure 2

Effect of yeast extract concentration (0, 0.4, 0.8, 1.2, 1.6, 2.0 and 2.4 g/L) (a), L-Met concentration (0, 2, 4, 6, 8, 10, 12 and 14 g/L) (b), time point of L-Met addition (0, 12, 24, 36, 48, 60 and 72 h) (c), initial pH (3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5 and 7.0) (d), temperature (20, 24, 28, 32, 36 and 40 °C) (e), shaking speed and loading volume (0, 45, 90, 135, 180, 225, 270 rpm and 25, 50, 75, 100 and 125 mL/250 mL) (f), surfactant types (control, glycerol, Tween-20, Tween-40, Tween-60, Tween-80, Triton X-100 and Triton X-114) (g) and time (0, 12, 24, 36, 48, 60, 72, 84 and 96 h) (h) on 3-Met concentration. Same letters in the column indicates that the data do not differ significantly at 5% probability by Tukey’s test.