Figure 3

Ethanol effect on F. oxysporum fermetative performance on glucose. Ethanol was initially added at concentrations up to 6% w/v in the fermentation broth using glucose as carbon source. All experiments were carried out in duplicate, vertical bars indicate the error levels. The symbols stand for: No ethanol added (●), 1% w/v initial ethanol (○), 2% w/v initial ethanol (▼), 3% w/v initial ethanol (Δ), 4% w/v initial ethanol (■), 5% w/v initial ethanol (□), 6% w/v initial ethanol (♦).