Figure 1

Effects of initial acetic acid concentration on fermentation in Ap CICC 20001 (A) and CGMCC 1.41 (B).

They were cultivated in a 250 ml Erlenmeyer flask containing 50 ml GYP medium with 6% ethanol and 0, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5% or 4% acetic acid.