Figure 3
From: Construction of a biodynamic model for Cry protein production studies
Comparison of simulated and experimental key compound concentrations of B. thuringiensis var. kurstaki HD-73. Batch fermentations at different glucose and soybean meal concentration: F1 at 25.1 & 4.4 g/L; F2 at 34.74 & 14.73 g/L; F3 at 44.42 & 25.05 g/L; and F4 at 54.1 & 35.37 g/L, respectively. Comparison between simulated and experimental data of (a) biomass; (b) Poly-B-hydroxybutyrate; (c) dipicolinic acid (DPA); and (d) Cry protein.