AMB Express

Table 1 Measured concentrations of key components of the anaerobic digest used in shake flask batch cultures of E. coli

From: Characterization of volatile fatty-acid utilization in Escherichia coli aiming for robust valorisation of food residues

Component	Concentration (g L⁻¹)
Acetic acid	0.81
Propionic acid	0.13
Butyric acid	0.53
Isovaleric acid	0.49
Valeric acid	0.09
Caproic acid	2.01
Free phosphate	0.018
Free ammonia	0.123

Back to article page