Intracellular ascorbate-like compounds and L-AA produced by K. lactis strains harboring plant genes. (A) Transformed yeast cells were grown on cheese whey, mineral medium (0.67% [w/v] YNB) and on rich (YP) medium (20 g.L-1peptone, 10 g.L-1 Yeast extract) supplemented with 2% (w/v) D-galactose or lactose, for 48 h (initial OD600 0.05). (B) Measurement of L-AA by HPLC Analysis. The retention time for L-AA and D-DAL were 11.175 and 12.003 min respectively when applying a C18 column with 99:1 H2O/acetic acid as mobile phase (upper B). The strains were grown in YP medium supplemented with 2% (w/v) galactose for 48 hours. CBS2359 parental strain was taken as control.