Fig. 3

Results of the single-factor test. Effect of (a) initial pH, (b) concentration, (c) inoculum, (d) initial volume of loaded liquid, (e) culture temperature, and (f) shaking speed on total number of live B. mucilaginous
Results of the single-factor test. Effect of (a) initial pH, (b) concentration, (c) inoculum, (d) initial volume of loaded liquid, (e) culture temperature, and (f) shaking speed on total number of live B. mucilaginous