Fig. 3.

Oxygen challenge of P. furiosus. 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). Cultures were grown anoxically (filled circles) or were exposed to 8% O₂ (vol/vol in headspace) after 4 h of growth (gray circles). (A) Growth was monitored using total cell protein. (B) Total H₂ production. (C) Specific H₂ production where the amount of H₂ produced was divided by the protein concentration of the culture. (D) Specific acetate production where the amount of acetate produced was divided by the protein concentration of the culture.