Fig. 7From: Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592HPLC profiles (a) and comprehensive spectra (b) of extracellular extract from 6-day SF wet mycelia with a 50 g/L TX-100 aqueous solution (pH 2.0); HPLC profiles (c) and comprehensive spectra (d) of extracellular extract from 6-day SF wet mycelia with the fermentation supernatant from 6 days of SF without mycelia (adding TX-100 to 50 g/L)Back to article page