Figure 7From: Co-culturing a novel Bacillus strain with Clostridium tyrobutyricum ATCC 25755 to produce butyric acid from sucroseTypical B. sp. SGP1 and C. tyrobutyricum ATCC 25755Tco-culture fed-batch fermentation in RCM supplemented with sucrose at pH 5.5 and 37°C. The plots show (A) the sugars consumption profile and (B)the optical density of the cultures and their production profiles for butyric, acetic and lactic acids.Back to article page