Dear Sir or Madam
We are a small start up company developing a product based on fermentation process with yeast. We need to have a level of 4% co2 in the air, for 24 hours.
We use a medium with:
10g Saccharomyces cerevisiae
3g yeast extract
In the first few hours of the fermentation process, the co2 level in the air is
around 4%, then it sinks to 0.6%.
Can you help us solve this problem?