Table 4.

Lactose, glucose, and galactose concentration quantified by HPLC analysis during fermentation under different pressure conditions (0.1, 15, and 50 MPa) at 17 °C (the analysis was carried out at the beginning and the end of the fermentation).

Conditions	Lactose (mg/g)		Substrate Consumption (%)	Glucose (mg/g)		Galactose (mg/g)
	0 h	24 h		0 h	24 h	0 h	24 h
0.1 MPa	32.49 ± 1.47	27.09 ± 2.14	17	0.99 ± 0.01	0.99 ± 0.04	BQL ‡	BQL
7 MPa		29.37 ± 1.65	10		1.03 ± 0.10		0.31 ± 0.05
15 MPa		28.37 ± 2.64	13		0.94 ± 0.12		0.22 ± 0.02
50 MPa		29.32 ± 0.58	10		1.16 ± 0.16		0.41 ± 0.10

^‡ BQL means below the quantification limit.