Figure 4 | Scientific Reports

Figure 4

From: Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology

Figure 4

3D plots showing the interaction effect of three variables for GABA production by Lac. lactis 311. (A) surface-response curve showing the interaction effect of MSG and temperature, keeping pH at its central value; (B) 3D curve for the interaction of MSG and pH, keeping temperature T at its central value; (C) 3D curve for the interaction of temperature and pH, keeping MSG concentration at its central value.

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