Fig. 3From: Growth of fungi and yeasts in food production waste streams: a feasibility studyMean maximum oxygen uptake rates (OURs) of Penicillium corylophilum, Pleurotus ostreatus and Penicillium restrictum in: (a) confectionary/bakery waste stream (CWS), (b) cheese whey (Whey) and (c)Yeast Malt Broth (YMB) with and without 2% agar (mean ± SE, n = 4). *Pleurotus ostreatus experiment in CWS was unsuccessfulBack to article page