Fig. 5.
Effect of different initial sodium acetate concentrations (a), ethanol concentrations (b), and yeast extract concentrations (c) on caproic acid production by the co-culture fermentation of C. kluyveri H588 and Methanogen 166
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.