Fig. 3From: Long-chain vitamin K2 production in Lactococcus lactis is influenced by temperature, carbon source, aeration and mode of energy metabolismEffect of carbon source on vitamin K2 production in L. lactis ssp. cremoris MG1363. a Fold changes in specific concentrations with respect to the control group (glucose). b Fold changes in titres with respect to the control group (glucose). c Relative abundance of MKs. Strain MG1363 was cultivated in M17 supplemented with indicated carbon source, statically incubated at 30 °C for 48 h. Values shown are from averages ± SEMs of biological triplicates. For Dunnett test (2-sided) the control group was glucose (*P ≤ 0.05; **P ≤ 0.01; ***P ≤ 0.001)Back to article page