Figure 4From: Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiaeImpact of salt on the average volumetric ethanol productivity during the co-fermentation of glucose and xylose by S. cerevisiae . Salts concentration: no salt addition black bar, 0.1M red bar, 0.2M orange bar, 0.3M yellow bar, 0.4M green bar and 0.5M blue bar. Error bars represent standard errors. Experiments were carried out in duplicate.Back to article page