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Fig. 3 | AMB Express

Fig. 3

From: Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice bran

Fig. 3

Response surface plot for the β-glucosidase activity during fermentation the interaction of independent variables namely, pH, temperature, and NaCl concentration on β-glucosidase activity during fermentation. The values were represented as relative activity (%). a Effect of temperature and pH on enzyme activity of S. cerevisiae, b effect of NaCl concentration (%) and pH on enzyme activity of S. cerevisiae, and c effect of NaCl concentration (%) and temperature on enzyme activity of S. cerevisiae

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