Figure 6.

Effect of ferulic acid concentration and mode of addition on the production of vanillin by resting cells [4.5 g(wet weight)/L] of JM109(pBB1) strain. Experiments were carried out with (A and C) and without (B) pulse additions of the substrate and the initial concentration of the ferulic acid was 0.5 (A) or 3.3 mM (B and C), respectively. Arrows indicate the time for adding ferulic acid: 0.5 (A) or 1.1 (C) mmol/L, respectively.

Barghini et al. Microbial Cell Factories 2007 6:13   doi:10.1186/1475-2859-6-13
Download authors' original image