Fig. 1From: Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famataRiboflavin production by C. famata strain BRP/RFE1 grown in YNB, YPD, whey and whey supplemented with ammonium sulfate (0.3%) media during 72 hours. Error bars indicate standard deviations calculated from three independent experimentsBack to article page