Fig. 4
From: Engineering the oleaginous yeast Yarrowia lipolytica to produce the aroma compound β-ionone
Extraction efficiencies and shaking flask fermentation. a Graph showing the relative stability of the extraction method over time; b The percentage of β-ionone retained 24 h after a pulse in the 2 L fermenter, with an air flow rate of 0.5 SLPM at a pH 5.5; c Growth curves of the β-ionone strain in shaking with a 10% dodecane overlay. The dodecane was either added at immediately (0 h, dashed blue line) or after 24 h (sold black line); d Measured β-ionone titers in shaking flask from c after 24 h. Error bars represent standard deviation (n = 3 in a, 2 in c and d)