Fig. 7
Ethanol fermentations from ivory nut mannan using Man5A- and Mnd2A-displaying and -secreting yeast cells. a Fermentation was performed in YPA medium (pH 5.0) containing 5 g/L ivory nut mannan as a carbon source. b Fermentation was performed in YPA medium (pH 5.0) containing 5 g/L ivory nut mannan as a carbon source, and 500 U β-mannanase and 8 U β-mannosidase as purified enzymes. c Fermentation was performed in YPA medium (pH 5.0) containing 5 g/L NaOH-treated ivory nut mannan as a carbon source. Culture was initiated with an OD600 = 20 of yeast cells