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Table 5 Performance comparison of the selected multi-tolerant strains in different fermentation conditions

From: Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation

Strain Glucose 10% (w/v) VHG Glu 10% + Sor 50% (w/v) 5-HMF 3 g L−1 Acetic acid 0.8% (v/v) Temperature 40 °C
A B C D A B C D A B C D A B C D A B C D
VMU007 73 0.83 70.3 53.6 19 0 ∝ ng 93 1.13 55 56.4 56 0.35 134 >165 28 0.45 88.3 >89.2
VMU018 7 0.58 22.5 >71 17 0 ∝ ng 6 0.11 59.7 >93 13 0 ∝ ng 8 0 ∝ ng
VMU074 47 0.51 23.9 >71 33 0.15 132 >196 36 0.26 43.7 >93 19 0.18 103 >165 54 0.45 37.3 >89.2
VMU079 90 2.24 0.72 11.6 28 0.12 140 >196 89 0.92 30.5 31.9 16 0 ∝ ng 38 0.27 37.3 >89.2
VMU095 86 0.83 31.2 31.87 30 0.13 160 >196 47 0.52 42.7 79.9 13 0 ∝ ng 18 0.3 0.91 >89.2
VMU099 45 0.52 21 >71 49 0.14 130 >196 49 0.31 49.3 >93 21 0 ∝ ng 50 0.3 26.4 >89.2
VMU119 57 0.73 23.9 60.9 22 0.19 84.4 >196 43 0.41 42.7 93 15 0 ∝ ng 35 0.22 0.91 >89.2
VMU139 100 1.21 0.72 23.2 15 0 ∝ ng 98 1.04 34.3 34.8 73 0.49 129 132 101 1 0.91 25.5
VMU184 98 1.68 23.9 24.6 62 0.49 136 >196 95 1.37 56.8 57.3 14 0 ∝ ng 15 0 ∝ ng
VMU197 91 1.45 23.9 29 59 0.28 84.4 >196 97 1.16 34.3 34.8 12 0 ∝ ng 10 0 ∝ ng
VMU214 91 2.1 23.9 24.6 84 0.6 138 149 100 1.22 37.1 42.3 105 0.45 75.8 71.7 13 0 ∝ ng
VMU219 85 2.15 23.9 24.6 105 0.76 80.4 87.3 89 1.37 57.8 59.2 19 0 ∝ ng 106 1.29 37.3 40.1
Ethanol Red 90 2.81 0.72 8.69 91 0.44 132 125 100 2.28 0.47 11.3 17 0.12 103 >165 108 2.63 0.91 9.1
CAT1 93 3.12 0.72 8.69 102 0.4 58.6 91.3 100 1.61 33.3 32.9 19 0 ∝ ng 107 2.22 0.91 10.9
  1. Fermentations were carried out at 30 °C, unless mentioned otherwise
  2. A = Theoretical ethanol yield (%) reached when fermentation stopped
  3. B = Vmax, maximum rate of fermentation (g L−1 h)
  4. C = Time to reach Vmax (h)
  5. D = C50, time to consume 50% of the initial sugar content (h)
  6. ng no growth
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