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. 2016 Feb 19;16:19. doi: 10.1186/s12896-016-0248-y

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© Lu et al. 2016

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 3 — HPLC analysis of the optical purity of D-lactic acid produced by strain JH13 (and/or JH15). No L-lactic acid peak was detected in the fermentation broth of JH13 (and/or JH15). The L-lactic acid peak detected was the external L-lactic acid intentionally added into the fermentation broth (L-lactic acid added represents 0.6 % of the total lactic acid in the broth)