Fig. 3From: Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famataRiboflavin production by C. famata strains L2, L2/pTEF1-GND1 (A), AF-4, AF-4/pTEF1-GND1, BRP and BRP/pTEF1-GND (B) on 90 hours of growth in YNB medium with 5% glucose (open) and on whey supplemented with ammonium sulfate (dark grey). Error bars indicate standard deviations calculated from three independent experimentsBack to article page