Fig. 2From: Growth of fungi and yeasts in food production waste streams: a feasibility studyMean maximum oxygen uptake rates (OURs) of all fungi and yeast species in three different substrates (mean ± SE, n = 4): cheese whey (Whey), confectionary/bakery waste stream (CWS), and culture broth – Yeast Malt Broth (YMB). *There was no growth of L. tigrinus in YMBBack to article page