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Time course of the microaerobic fermentation of SA. The fermentation was carried out using crude glycerol (85.0%) and whey permeate at 34 °C in a 2 L bioreactor with pH controlled by the manual addition of sterile MgCO3 to avoid a pH decrease below 7.0. The culture was stirred at 300 rpm and airflow was 0.25 vvm. The values are the means of two independent samples. GLY (glycerol) (◊), LAC (lactose) (Δ), FA (formic acid) (x), AA (acetic acid) (□), EtOH (ethanol) (●), Biomass (■).
