Fig. 8

Fermentation of ALA in E. coli D5:FYABD-RSA. A 1% (v/v) inoculum from an overnight culture for 12 h was used. 10 g/L glucose and 2 g/L glycine were added initially. 0.1 mM IPTG was added as indicated. During the fermentation, the pH was controlled optimally at 6.5 ± 0.3