The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13
Figure 2
(a)–(d) Comparative fermentation profiles showing the concentration of total sugars (a), ethanol concentration (b), viable cell counts (c), and glycerol concentration (d) of fermentation runs 1, 2, 3, and 4. The values plotted are an average from six replicates. Error bars represent SD, where not seen, they lie within the symbol.
