Fig. 2From: Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famataRiboflavin production by C. famata strains BRP/RFE1, BRP/RFE1/pLAC4-SEF1, BRPI, BRPI/pLAC4-SEF1 and BRPI/ 6 during growth on YNB with 0.2% yeast, 5% glucose (open), 5% lactose (grey) and whey supplemented with ammonium sulfate (dark grey) at 96 hours. Error bars indicate standard deviations calculated from three independent experimentsBack to article page