Figure 4From: Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentationQuantitative analysis by 1H NMR of lactose and metabolites produced by Lactococcus lactis MG1363 in LM17 under O2 condition (■) and under N2 condition () over 24 hours of culture at 30°C. Points are means of concentrations in mM (n = 3) and bars are standard deviations.Back to article page