Figure 3.

Effect of pH on acetoin production by G. oxydans DSM 2003. (A) Biomass; (B) 2,3-butanediol; and (C) acetoin. The experiments were conducted in 300 mL shake flasks containing 50 mL of medium at 30°C. The pH was adjusted at 5.5 (black square), 6.0 (red circle), 6.5 (blue triangle), 7.0 (dark green down-pointing triangle), and 7.5 (pink star).