At 36 hours, the dough was significantly drier than the 12-hour batch; it crumbled a bit when poked but held together well when shaped.
Then after 48 hours, batch sorption tests were stopped and the sample was filtered with a 0.2 μm PTFE membrane syringe filter (Acrodisc CR 13 mm, Pall Life Sciences, East Hills, NY).
After a 180-hour batch treatment, the pH value decreased to nearly neutral accompanied with COD reduction.
The fermentation was started with an eight-hour batch phase, using 438 mL WL liquid (130.2 g/L glucose).
The system is illustrated in Figure 7. Eight-hour batch cultures were undertaken with E. coli, reaching ODs of ∼40 (13.8 g dcw/L) with pH control and DO control.
The fermentation in this configuration was also started with an eight-hour batch phase, but using 157.2 mL SWM and 342.8 mL water (total 500 mL), resulting in an initial glucose concentration of 100 g/L.
All the experiments were run in triplicate at 35°C and 180 rpm for 144 hours (batch SSCF) or 168 hours (fed-batch SSCF).
After 48 hours batch fermentation in glucose medium, this engineered strain could produce about 24 g/l mixed alcohol with yield of 31.4%.
Volunteers underwent a four-hour continuous intravenous infusion of purified Escherichia coli LPS (infusion rate, 0.5 ng.kg-1. hour-1; Batch G2 B274, US Pharmacopeial Convention, Rockville, MD, USA).
After seeding, all plates were directly sealed with an oxygen permeable film (Sealing film sterile, breathable M20193, Dispolab the Netherlands), placed in a plastic air bag and cultivated in a 33 °C, 850 rpm incubator (Microtron, Infos-ht) for 72 hours (first batch) or 50 hours (second batch).
