Table 3 Modal pH of each species in each substrate at the end of experimental runs
From: Growth of fungi and yeasts in food production waste streams: a feasibility study
Species | 1CWS | Whey | YMB |
|---|---|---|---|
G. candidum | 5.5 | 6.0 | 5.5 |
G. fermentans | 5.5 | 6.0 | 6.0 |
G. lucidum | 4.0 | 4.5 | 3.5 |
 L. starkeyi | 6.5 | 6.0 | 5.0 |
 L. tigrinus | 3.5 | 5.5 | 5.0 *no biomass |
P. corylophilum | 6.0 | 8.0 | 4.5 |
P. ostreatus | 2.0 | 5.0 | 2.0 |
P. restrictum | 6.5 | 7.5 | 5.0 |
P. variotii | 5.0 | 7.0 | 4.5 |
T. versicolor | 5.5 | 5.5 | 5.0 |
|  | 2CWS + 2% agar | Whey + 2% agar | YMB + 2% agar |
P. corylophilum | 4.0 | 7.5 | 4.5 |
P. ostreatus | 2 | 5.0 | 3 |
P. restrictum | 7 | 6.5 | 4.5 |