Fig. 1From: Biodegradation of caffeine by whole cells of tea-derived fungi Aspergillus sydowii, Aspergillus niger and optimization for caffeine degradationChanges in caffeine content and the fungal count of tea leaves during SSF. Data are presented as mean values ± SD. *,** and *** show the significant difference levels (p < 0.05) during the fermentationBack to article page