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Table 1 Vitamin K2 content in quark samples

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

No.a Pre-culture Quark MK-7 MK-8 MK-9 MK-10 Total VK2
C sourceb Aeration C source Temp.c (°C) (ng/g of quark; means ± SEMsd)
A Glucose No Glucose 20 0.8 ± 0.3 5.4 ± 0.8 36.7 ± 10.0 0.4 ± 0.1 44.9 ± 10.6
B Glucose No Glucose 30 1.0 ± 0.3 16.0 ± 5.8 52.1 ± 8.6 1.5 ± 1.2 72.1 ± 12.9
C Glucose No Fructose 30 1.0 ± 0.3 16.2 ± 2.2 64.8 ± 8.2 1.0 ± 0.5 85.0 ± 10.3
D Fructose No Glucose 30 0.7 ± 0.2 7.5 ± 1.5 36.3 ± 10.4 1.8 ± 1.1 48.8 ± 13.0
E Fructose No Fructose 30 2.0 ± 0.5 18.8 ± 5.2 59.9 ± 9.6 0.9 ± 0.4 84.4 ± 15.6
F Fructose Yes Glucose 30 1.9 ± 0.3 15.9 ± 3.3 64.9 ± 5.8 1.4 ± 0.1 87.3 ± 9.1
G Fructose Yes Fructose 30 1.7 ± 0.4 18.9 ± 4.8 88.1 ± 8.8 2.6 ± 1.1 113.8 ± 9.8
  1. aEach combination of cultivation condition was given a number for easy reference in the text
  2. bCarbon source
  3. cTemperature
  4. dAll conditions was tested in biological triplicates, except for B which was in duplicate