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

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

	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

ISSN: 2731-3654