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. 2014 Mar 7;9(3):e91187. doi: 10.1371/journal.pone.0091187

Figure 8. Timer course of acetoin fermentation by B. subtilis JNA 3-10 in 5-L fermentor using two-stage pH control strategies.

Figure 8

A (pH 6.5 for the first 48 h and pH 7.5 for the last 48 h); B (pH 6.5 for the first 48 h and pH 8.0 for the last 48 h); C (pH 6.5 for the first 48 h and pH 8.5 for the last 48 h).