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316 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYa tendency to decrease. This behavior may reflect the different roles or responses of these enzymes in the presence of flavonoids in the fermentation system. Additionally, Figure 1A illustrates the contrasting responses of catalase and laccase activities to increasing flavonoid concentrations, with laccase showing a positive correlation and catalase an inverse correlation.Figure 1. The contrasting effects of catalase and laccase activities on flavonoid content in the solid-state fermentation system (A), and the inverse relationship between catalase and laccase activities (B)
