Fig. 1.

Time courses of acetoin production from glucose and xylose in shake flask fermentation. Both parent strain IPE5-4 and mutant strain IPE5-4-UD-4 were fermented with certain concentrations of sugars as carbon source.(a) Glucose 100 g L⁻¹; (b) Xylose 100 g L⁻¹; (c) Mixture of 50 g L⁻¹ glucose and 50 g L⁻¹ xylose). The cultivations were carried out in 100 mL (pH 7.0) medium at 50 °C and 200 rpm for 72 h