Biotechnology Research International / 2017 / Article / Fig 2

Research Article

Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Figure 2

Comparison of osmotolerance (a) and alcohol tolerance (b) of different yeast isolates with commercial yeast. The mean difference is significant at 0.02 level when comparing means between DY5 and other strains.
(a)
(b)

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