Fig. 1From: Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidationTime courses of lactobionic acid production from lactose by P. fragi NL20W in flasks. Reaction conditions: 50 g/L lactose, cell densities of 5 and 20 at OD600nm, 7.3 g/L CaCO3, 30 °C, pH 7.0, 200 rpmBack to article page