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Fig. 2 | Microbial Cell Factories

Fig. 2

From: Long-chain vitamin K2 production in Lactococcus lactis is influenced by temperature, carbon source, aeration and mode of energy metabolism

Fig. 2

Effect of temperature on vitamin K2 production in L. lactis ssp. cremoris MG1363. a Fold changes in specific concentrations with respect to the control group (30 °C). b Fold changes in titres with respect to the control group (30 °C). c Relative abundance of MKs. Strain MG1363 was cultivated in GM17, statically incubated for 48 h at indicated temperature. Values shown are from averages ± SEMs of biological triplicates. For Dunnett test (2-sided) the control group was 30 °C (*P ≤ 0.05; **P ≤ 0.01; ***P ≤ 0.001)

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