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Table 2 Fermentation characteristics of two xylose utilizing strains

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

Strains Fermentation stage μ a r bxylose (g g−1 DCW h−1) r bethanol (g g−1 DCW h−1)
BSGX001 X 0.107 ± 0.002 0.461 ± 0.003 0.214 ± 0.002
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
GX c 0.309 ± 0.000* 0.123 ± 0.004*
  1. 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
  2. * p < 0.05
  3. 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)
  4. bThe specific consumption/production rates of xylose/ethanol (rxylose/rethanol) 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)
  5. cBelow detection limits