Fig. 1

Data from five normal fermentation experiments of glutamate. a the offline data on glutamate production that were measured every 2 h during the fermentation process; the online data on (b) carbon dioxide evolution rate (CER), c dissolved oxygen (DO), d oxygen uptake rate (OUR), e pH, f stirring speed (SS) and g temperature (Temp) that were recorded every 6 min during the fermentation process