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. 2020 May 11;13:85. doi: 10.1186/s13068-020-01722-y

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. 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 in a credit line to the data.

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Fig. 1 — Profiles of YPX (40 g/L) fermentation by T18 in the presence of different acetic acid concentrations. a Free cells (OD₀ = 4; 2 g_drycells/L) and b immobilized cells (1:1 V_beads/V_medium, OD₀ = 100; 50 g_drycells/L) (35 °C, 150 rpm and pH 5.2). The Ethanol Red strain was used as negative control