Fig. 3
From: Monitoring and external control of pH in microfluidic droplets during microbial culturing
Lab-scale fermentations of the two model strains E. coli BL21 and MG1655 with and without pH control. Fermentations were carried out in 1 L bioreactors for 25 h, while DO, pH, temperature and stirring speed were measured continuously. Temperature and stirring speed were set to constant values (28 °C and 600 rpm respectively). OD600 and concentration of glucose and acetate were determined offline, for which samples of 10 mL were taken. Online and offline parameters are displayed for a E. coli BL21 without pH regulation, b E. coli MG1655 without pH regulation, c E. coli BL21 with pH regulation and d E. coli MG1655 with pH regulation. In case of pH regulation at pH 6.5, diethylamine was used as base