461204.fig.003a
(a)
461204.fig.003b
(b)
461204.fig.003c
(c)
461204.fig.003d
(d)
Figure 3: The L-arabinose fermentation of strains in shaker flasks. Growth capacity (a), L-arabinose consumption (b), arabitol formation (c), and ethanol formation (d) by BSW1AT (▲), BSW2AP (■), and BSW3AP ( ). The strains were cultured in 40 mL SC medium with 20 g L−1 L-arabinose at 30°C, 200 r min−1 with an initial OD600 of 0.5. The data are the averages of three independent experiments.