Fig. 2From: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavusMorphological characteristics of our mold strain. a Colony appearance on potato dextrose agar after 1 week incubation at 15 °C. b and c Sporangiophores and sporangia with columella (red arrow). The scale bars represent 50 μm (b) and 10 μm (c)Back to article page