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. 2020 Mar 4;113(7):863–873. doi: 10.1007/s10482-020-01397-3

Fig. 3.

Fig. 3

Produced levan amounts (A) and the corresponding volumetric overall (B), transfructosylation (C) and hydrolysis (D) activities determined after 24 h of levan production at different pH using three different main cultures (OD 2.2, OD 2.58, OD 2.84). Mean values (n = 3) including standard deviations (SD) were calculated from three different production pH per release pH/used cell culture (Supplementary File 1), respectively