Fig. 2.

Exposure of P. furiosus cultures to different concentrations of O₂ at different points of growth. Cultures (40 mL) in 100-mL bottles were grown at 95 °C in medium containing 5 g/L maltose, 0.5 g/L yeast extract, and no sulfide on a shaking platform (150 rpm). Growth was monitored near the end of log phase (8 h) using total cell protein. (A) Cultures were exposed to 8% O₂ at various times in the growth cycle. (B) Cultures were exposed to increasing amounts of O₂ after 4 h of growth (about 20% grown). Values are % protein produced compared with a culture not challenged with O₂.