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Table 3 The xylose fermentation characteristics of strain overexpressing FBA1, GPM1, or TDH2

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

Genotype of strains μ a r bxycose (g g−1 DCW h−1) r bethanol (g g−1 DCW h−1)
BSGX001 0.162 ± 0.001 0.065 ± 0.002 0.033 ± 0.008
FBA1 0.164 ± 0.002* 0.060 ± 0.001* 0.032 ± 0.002
GPM1 0.158 ± 0.001* 0.056 ± 0.006 0.031 ± 0.008
TDH2 0.160 ± 0.001* 0.000 ± 0.000* − 0.013 ± 0.000*
  1. Cells were cultured at 30 °C in a shake flask and agitated at 200 rpm. All the data are the mean value ± standard deviation of independent triplicate tests
  2. * p < 0.05
  3. aThe specific growth rate (μ) was calculated from the data on the glucose consumption phase in glucose–xylose co-fermentation
  4. bThe specific consumption/production rates of xylose/ethanol (rxylose/rethanol) were calculated from the data on the xylose-only consumption phase in the glucose–xylose co-fermentation (GX stage)