Figure 4. The growth of the bacteria at 12% (A), 16% (B), 20% (C), and 24% w/v (D) glucose during fermentation

From

Screening Thermo- and Ethanol Tolerant Bacteria for Ethanol Fermentation

N. T. P. Dung, Phong X. Huynh

American Journal of Microbiological Research. 2013, 1(2), 25-31 doi:10.12691/ajmr-1-2-3