Figure 9
From: Ethanol effect on metabolic activity of the ethalogenic fungus Fusarium oxysporum
Effect of ethanol removal during the fermentation process. The produced ethanol during fermentation process was removed from the broth every 48 hours. All measurements were carried out in duplicate, vertical bars indicate the error levels. Ethanol present in broth (●), total ethanol produced (ethanol present in broth plus the removed ethanol) (♦), glucose consumption (▲), ethanol production in control experiment (∇) glucose consumption in control experiment (∆).