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Fig. 3 | Annals of Microbiology

Fig. 3

From: Improvement of the production of L-tryptophan in Escherichia coli by application of a dissolved oxygen stage control strategy

Fig. 3

Effects of DO levels on glucose consumption and conversion rate in L-tryptophan fermentation. a Concentration of glucose with different DO levels, with the values in the left y-axis representing the fermentation period of 0–4 h, and the values in the right y-axis representing the fermentation period of 6–38 h. b and c Consumption rate of glucose and glucose conversion percentage with different DO levels, respectively (p < 0.05)

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Annals of Microbiology

ISSN: 1869-2044

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