Fig. 8

Major components of the bubbled fermentation versus time. Y + P = combined yeast extract and bacteriological peptone. Products are closed symbols; reactants are open symbols. Ethanol concentrations are plotted against the right-hand abscissa. The acetic acid concentrations actually range from 0.1 to 0.3%; they are plotted ×10. Connecting lines are intended only as visual aids for long-term trends; they are not data