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Fig. 3 | Microbial Cell Factories

Fig. 3

From: Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidation

Fig. 3

Effects of temperature (A, B) and pH (C, D) on lactobionic acid production. Reaction conditions: A, 50 g/L lactose, cell densities of 5 at OD600nm, 7.3 g/L CaCO3, temperature in the range of 25 °C–40 °C, pH 7.0, 200 rpm; B, same as A; C, 50 g/L lactose, cell densities of 5 at OD600nm, 7.3 g/L CaCO3, 30 °C, pH in the range of 6.0–7.5, 200 rpm; D, same as A

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Microbial Cell Factories

ISSN: 1475-2859

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