Aspergillus flavus Promoted the Growth of Soybean and Sunflower Seedlings at Elevated Temperature
Figure 9
Effect of A. flavus on nutritional value of soybean and sunflower seedlings. (a) represents the total sugar concentration of soybean seedlings at 25°C and 40°C; (b) represents total sugar concentration of sunflower seedlings at 25°C and 40°C; (c) represents total protein concentration of soybean seedlings at 25°C and 40°C; (d) represents total protein concentration of sunflower seedlings at 25°C and 40°C; (e) represents lipids concentration of soybean seedlings at 25°C and 40°C; (f) represents lipid concentration of sunflower seedlings at 25°C and 40°C; Ptn. = protein; Ctrl = A. flavus-free seedlings; EuR-6 = A. flavus-associated seedlings. Data are means of 3 replicates with standard error. Different litters are significantly different (p < 0.05) as estimated by Duncan’s Multiple Range Test.