With the increase of initial glucose concentration, the linearization degree of fermenting rate and glucose concentration was increasing gradually.
随着发酵基质初始浓度的增加，发酵速率与基质浓度的线性化程度也逐步增加。
The results showed that the extractive fermentation could reduce the product inhibition on microbes, increase the initial glucose concentration, and increase the fermentation rate.
结果表明，萃取发酵可以减轻产物对微生物的抑制作用，提高初始底物浓度，增加发酵速率。
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