Figure 1From: A comparison of three pH control methods for revealing effects of undissociated butyric acid on specific butanol production rate in batch fermentation of Clostridium acetobutylicum Effect of NaOH neutralization on butanol production by C. acetobutylicum (A: fermentation control without pH control; B neutralization at 12 h; C: neutralization at 24 h; D: neutralization at 36 h). Back to article page