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Batch fermentation profiles of the C. beijerinckii knockout mutants compared to the wild type using MP2 medium. Fermentations were performed with 60 g/liter of glucose and 1 g/liter of yeast extract as the carbon sources; 100 mM MES was added to prevent overacidification. (A) Cell growth; (B) glucose consumption; (C) pH profiles; (D) acetate and butyrate profiles; (E) lactate profiles; (F) solvent production profiles.
