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. 2015 Oct 9;24(2):314–319. doi: 10.1016/j.sjbs.2015.09.031

Figure 3.

Figure 3

Effect of initial pH 2.5–5 (A) and temperature (20–40 °C) (B) on BC production by SEA623-2 under static culture. The culture broth contained 1.0% (v/v) ethanol, 1.0% (v/v) acetic acid, 10% citrus juice, and 10% sugar. The BC was fermented by static culture of SEA623-2 at 30 °C. Change in thickness of BC during prolonged fermentation for a period of 18 days.