Figure 3

Fermentation products by C. bescii mutant strains. (A) Lactic acid and (B) acetic acid production were measured during growth on 0.5% maltose by the parent strain (JWCB005 ΔpyrFA; filled circles) and JWCB017 (ΔpyrFA Δldh; open circles). (C) Production of lactic and acetic acids by wild type and JWCB017 were further measured by NMR analysis after 48 hours incubation. (D) End products of C. bescii wild-type and mutant strains were measured by HPLC on cellobiose after 30 hours incubation, and (E) switchgrass after 120 hours incubation. Acetate, Black; Lactate, Light gray; Hydrogen, Dark gray.