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. 2016 Aug 26;73(6):773–780. doi: 10.1007/s00284-016-1126-5

Fig. 2.

Fig. 2

Changes in l-lactic acid enantiomer (l-LA) content (solid line) and percentage contribution of l-LA to the total LA content (dotted line) in (filled circle) OBPromOat matrix and (filled triangle) LABm broth under fermentation with the selected strain