The culture was grown at 28 C for 72 h, and 100 ml of acetic acid buffer (one liter containing 13.4 g of sodium acetate and 5.2 ml of acetic acid, pH 4.6) was added to the flask and mixed well.
The culture was grown at 28 C for 72 h, and 100 ml of acetic acid buffer (one liter containing 13.4 g of sodium acetateand 5.2 ml of acetic acid, pH 4.6) was added to the flask and mixed well.