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Fig. 5 | Microbial Cell Factories

Fig. 5

From: Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production

Fig. 5

Growth and lactic acid concentrations obtained with (a, d) L. paracasei, (b, e) L. amylovorus, and (c, f) L. lactis. The medium contained 200 g/L ORRF including approximately 42 g/L (230.9 mM) of glucose. All cultures were supplemented with 0.1% of Tween 80 and yeast extract as indicated. Lactic acid concentrations are determined at 72 h using BLA1 and BLA2. Substrates’ compositions are indicated. Error bars represent standard deviations of three biological replicates, *p < 0.05 (unpaired t-test)

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Microbial Cell Factories

ISSN: 1475-2859

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