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. 2017 Dec 21;5(1):1. doi: 10.3390/bioengineering5010001

Figure 2.

Figure 2

High-pressure liquid chromatography (HPLC)-based data for decrease of lactose in fermentation broth exhibiting very similar qs,C values in [g/L]. A significant decrease over the time of induction is visible in producing (P) strains, while the decrease is way slower in non-producing (NP)-strain-cultivations.