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. Author manuscript; available in PMC: 2015 Aug 1.
Published in final edited form as: Appl Microbiol Biotechnol. 2014 Apr 22;98(15):6689–6700. doi: 10.1007/s00253-014-5730-7

Fig. 3. Time course of the PEP production of L. casei IPLA1506 at different pH.

Fig. 3

The L. casei IPLA1506 strain was grown through fermentations at free pH and diverse controlled pH values: pH 5.0, pH 6.0 and pH 7.0. The PEP activity was determined in the supernatant of cell culture.