Fig. 5From: Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidationComparison of lactobionic acid production before and after optimization. Reaction conditions: A lactose of the designated concentration, cell density of 20 at OD600nm, CaCO3 with half molar ratio of lactose, 30 °C, pH 7.0, 200 rpm; B pH 6.0, 0.5 mM Mg2+, other conditions same as ABack to article page