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. 2015 May 9;8:75. doi: 10.1186/s13068-015-0257-4

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© Shaw et al.; licensee BioMed Central. 2015

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fermentation of maltodextrin, plotted as glucose equivalents, in the presence of 10 g/L acetic acid in TSC7 medium at 55°C. (A-F) show the levels of different substrates, products or pH, as indicated by the vertical axis label. Filled squares - M2212, containing the acetic acid to acetone pathway. Open squares - parental ethanologen strain M1442. Strain M1442 rapidly encounters inhibition as the undissociated acetic acid concentration rises, while M2212 decreases the undissociated acetic acid to below 0.6 g/L (F). Data represent the mean of triplicate cultures +/− one standard deviation.