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The extraction was conducted by following the method of Saraswaty with slight modifications (Saraswaty et al., 2013). A total of 200 mL concentrated fermentation broth was mixed with two times the volume of ethyl acetate to extract the fermentation broth, and repeat extraction three times. Crude flavonoid (L9F-E) was obtained by concentrating by evaporation under freeze-drying.
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