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Fig. 5 | Fungal Biology and Biotechnology

Fig. 5

From: Enabling community-based metrology for wood-degrading fungi

Fig. 5

Extension rates on Original-flavor Pringles™ sourced from all five global factories and on assorted flavors from the U.S. vary less than 1.3-fold. We measured the extension rate of Ganoderma lucidum on substrates made from Original-flavor Pringles™ sourced from each of the five Pringles™ production factories as well as substrates made from BBQ-, Sour Cream-, Cheddar-, Honey Mustard-, and Pizza-flavored Pringles™. Original-flavor Pringles™ made in China supports the highest extension rate while Honey Mustard flavor supports the highest extension rate among the US-made Pringles™ flavors tested. No statistically significant differences were detected between production factories, flavors, or between factories and flavors (Tukey’s HSD, p < 0.05) potentially supporting their utility as standard reference materials. Radial extension rates for individual plates (points), mean extension rates across all plates (bar height), and standard deviation across all plates (error bar) are shown. n = 3 for all rates except for Original-USA, n = 4. Replicates for two groups, Original (made in TN, USA) and `USA (Original flavor, made in TN, USA), were combined into Original-USA and two plates per substrate were dropped due to microbial contamination

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