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. 2013 Oct;79(19):5853–5863. doi: 10.1128/AEM.00971-13

Fig 3.

Fig 3

Batch fermentation profiles of the C. beijerinckii knockout mutants compared to the wild type using standard P2 medium. Fermentations were performed with 60 g/liter of glucose and 1 g/liter of yeast extract as the carbon sources. (A) Cell growth; (B) glucose consumption; (C) pH profiles; (D) acetate and butyrate profiles; (E) lactate profiles; (F) solvent production profiles.