Figure 2

Time courses of fatty acid production by E. coli pACY- ‘tesA at different induction temperatures. After 8 h of the initial cultivation at 37°C, the fatty acid producing strain pACY-‘tesA was induced with IPTG in 3 temperature control modes as follows: M1 (filled circle), 37°C for the whole process; M2 (empty upright triangle), 30°C from 8 h to 72 h; standard cultivation conditions (filled square), 34°C from 8 h to 26 h, and then shifted to 30°C from 26 h to 72 h. The pH was controlled at 7.0 ± 0.1 by automatic addition of 25% (w/w) ammonia water. The dissolved oxygen level was maintained at 20% ± 1% by adjusting agitation rate. Values and error bars represent the mean and S.d of triplicate experiments.