Fig. 5From: Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation systemEffect of different initial sodium acetate concentrations (a), ethanol concentrations (b), and yeast extract concentrations (c) on caproic acid production by the co-culture fermentation of C. kluyveri H588 and Methanogen 166Back to article page