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Fig. 5 | Microbial Cell Factories

Fig. 5

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

Fig. 5

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

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