Fig. 6
From: Production of theophylline via aerobic fermentation of pu-erh tea using tea-derived fungi
Effect of incubation temperature in an aerobic fermentation inoculated by A. sydowii PET-2 on caffeine degradation (a) and theophylline production (b). Data are presented as mean value ± SD of three replications.Caffeine removal ratio = (Ccaffeine,0-Ccaffeine,t)/Ccaffeine,0*100%; Theophylline production = Ctheophylline,t-Ctheophylline,0.Ccaffeine,0 was the initial caffeine content (mg/g), Ccaffeine,t was the caffeine content (mg/g) detected in the fermentation. Ctheophylline,t was the theophylline content (mg/g) detected in the fermentation, Ctheophylline,0 was the initial theophylline content (mg/g)