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. 2021 Apr 15;6(16):10975–10983. doi: 10.1021/acsomega.1c00798

Figure 5.

Figure 5

In vivo experiments to verify the application of the MBAP method in amino-acid production. The in vivo performance of the three strains was compared by fermentation in shaking flasks for 112 h. Three strains of E. coliMG1655 (pBAPA–pGFI1), E. coliMG1655 (pBAPA–pGFI2), and E. coliMG1655 (pBbS1C–ptrc99a) were compared in the fermentation. (a) Plasmid schematic of pBAPA and pGFI2, (b) OD600 and glucose consumption, and production of isoleucine (c) and leucine (d) are measured by HPLC during the fermentation. All of the data have been tested twice.