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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