Fig. 3

Variation of initial glucose concentration of batch cultivations of Komagataella phaffii BG11 strain in shake flasks. Cultivation was performed in a temperature-controlled shaker at 30 °C, shaken at 350 rpm with a shaking diameter d₀ of 50 mm. OTR was monitored with an in-house build RAMOS device every 20 min (flush phase 15 min, measuring phase 5 min). Only every 20th data point is shown as a symbol for simplicity. The lines are drawn through all measured data points. An OTR_max of 66 mmol/L/h was calculated with the correlation by Meier et al. (2016) and is shown as a dashed line