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. 2017 Dec 13;11(3):455–464. doi: 10.1111/1751-7915.13028

Figure 1.

Figure 1

Fermentation curves during batch fermentation over a 96‐h period.

A. Time‐course of dissolved oxygen (DO), viscosity and pH.

B. Consumption of glucose and oleic acid substrates.

C. Cell growth and SL production. The results shown are the mean values from triplicate experiments.