Fig. 2

Analysis of offline samples of a microaerobic A. vinelandii ATCC9046 cultivation. Cultivations were conducted in parallel shake flasks in modified Burk’s medium with 3 g/L yeast extract (from Roth, Batch 1). For each sample point, one new flask was removed from the shaker for analysis and discarded afterwards. Standard deviation is given for n ≥ 3 A: Cell dry weight, n = 4. The standard deviation for the sucrose concentration is given for each sample of the assay that was measured three times. B: Alginate dry weight, n = 3; broth viscosity, n = 4, except for time points 92 h and 142 h, which were determined in duplicates. Cultivation conditions: 250 mL shake flasks, initial pH = 7.2, filling volume V_L = 50 mL, temperature T = 29 °C, shaking frequency n = 165 rpm, shaking diameter d₀ = 50 mm