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. 2019 Aug 6;18:129. doi: 10.1186/s12934-019-1179-9

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© The Author(s) 2019

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. 5 — Effect of degree of aeration on vitamin K2 production in L. lactis ssp. cremoris MG1363. a Fold changes in specific concentrations with respect to the control group (static fermentation). b Fold changes in titres with respect to the control group (static fermentation). c Relative abundance of MKs. Strain MG1363 was cultivated in GM17 at 30 °C for 48 h. For static fermentation, full tubes of cultures were statically incubated. For aerated fermentation, bacterial cultures were incubated in flasks with head space, shaken at indicated speeds. Values shown are from averages ± SEMs of biological triplicates. For Dunnett test (2-sided) the control group was static (*P ≤ 0.05; **P ≤ 0.01; ***P ≤ 0.001)