Figures & data
Table 1 Identification results of the sample strains using different methods
Table 2 Aspergillus fumigatus identification by VITEK MS V 3.0 (a total of 46 strains)
Table 3 Identification results for proteins stored at different temperatures for various time periods
Figure 1 Proteins stored at 4°C.
Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.
![Figure 1 Proteins stored at 4°C.Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.](/cms/asset/188d12e4-e419-4bff-b9ed-a39c3c6206bb/didr_a_148121_f0001_c.jpg)
Figure 2 Proteins stored at −20°C.
Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.
![Figure 2 Proteins stored at −20°C.Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.](/cms/asset/65b9c5ea-4ddc-4ac1-ae64-5c4d236de3d1/didr_a_148121_f0002_c.jpg)
Figure 3 Proteins stored at −80°C.
Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.
![Figure 3 Proteins stored at −80°C.Note: The 0 h, 48 h, 72 h, 120 h, and 168 h groups, respectively, are presented from bottom to top.](/cms/asset/e1baa391-627f-49bb-b0f7-484388037680/didr_a_148121_f0003_c.jpg)
Table 4 Types of RSP used in this study