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. 2018 Jun 15;11:164. doi: 10.1186/s13068-018-1165-1

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© The Author(s) 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. 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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Fig. 2 — Butyric acid production from glucose and xylose, respectively, as carbon source in free-cell and FBB fermentations. The fermentation was operated at the fed-batch mode to reach the maximum butyric acid concentration. a Free-cell fermentation of glucose; b FBB fermentation of glucose; c free-cell fermentation of xylose; d FBB fermentation of xylose