Figure 3From: Combining the effects of process design and pH for improved xylose conversion in high solid ethanol production from Arundo donaxConcentration profiles for glucose consumption (A), xylose consumption/xylitol production (B) and cell growth (C) during shake flask fermentations with 8 g L−1acetic acid at pH 5.0 (▼), 5.5 (●) and 6.0 (▲). The error bars represent standard deviation of duplicate experiments.Back to article page