From: Phenotypic characterization and comparative transcriptomics of evolved Saccharomyces cerevisiae strains with improved tolerance to lignocellulosic derived inhibitors
Acids
Furans
Aromatics
Acetic acid
2.000
Furfural
1.000
3,4-DHBA
0.003
Formic acid
0.400
Furoic acid
0.020
3-HBA
0.005
Lactic acid
0.100
HMF
Benzoic acid
0.015
Succinic acid
0.030
Vanillic acid
0.050
Levulinic acid
Vanillin