Fig. 7From: Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidationYields of lactobionic acid from lactose by different strains. A, wild-type P. putida KT2440 and six derivatives; B, wild-type P. fragi NL20W and one derivative. Reaction conditions: 50 g/L lactose, cell densities of 20 at OD600nm, 7.3 g/L CaCO3, 30 °C, pH 7.0, 200 rpmBack to article page