Skip to main content

Table 1 Effect of sodium chloride salt on the consumption rates for xylose following glucose fermentation and xylose only fermentation

From: Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae

  Specific xylose consumption rate (g xylose g-1dry cells hr-1)  
Glucose/xylose co-fermentation Xylose only fermentation
NaCl Conc. (M) Average Standard deviation Average Standard deviation p-value
0.0 0.526 0.091 0.575 0.022 0.651
0.1 0.482 0.014 0.476 0.029 0.698
0.2 0.379 0.046 0.366 0.003 0.764
0.3 0.287 0.020 0.287 0.044 0.994
0.4 0.225 0.013 0.250 0.003 0.266
0.5 0.141 0.008 0.204 0.000 0.058