Disruption of the transcription factors Thi2p and Nrm1p alleviates the post-glucose effect on xylose utilization in Saccharomyces cerevisiae

Table 2 Fermentation characteristics of two xylose utilizing strains

Strains	Fermentation stage	μ ^a	r ^b_xylose (g g⁻¹ DCW h⁻¹)	r ^b_ethanol (g g⁻¹ DCW h⁻¹)
BSGX001	X	0.107 ± 0.002	0.461 ± 0.003	0.214 ± 0.002
BSGX001	GX	0.023 ± 0.000*	0.321 ± 0.010*	0.111 ± 0.002*
XH7	X	0.103 ± 0.000	0.747 ± 0.002	0.340 ± 0.004
XH7	GX	–^c	0.309 ± 0.000*	0.123 ± 0.004*

Fermentation in bioreactors was performed at 30 °C and pH 5.5, with 0.06-vvm air sparging and a stirring speed of 200 rpm. All the data are the mean value ± standard deviation of independent triplicate tests
* p < 0.05
^aThe specific growth rates (μ) were calculated from the data on the xylose-only consumption phase in glucose–xylose co-fermentation (GX stage) and exponential growth phase in xylose fermentation (X stage)
^bThe specific consumption/production rates of xylose/ethanol (r_xylose/r_ethanol) were calculated from the data on the xylose-only consumption phase in glucose–xylose co-fermentation (GX stage) and exponential growth phase in xylose fermentation (X stage)
^cBelow detection limits

ISSN: 2731-3654