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

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

Genotype of strains	μ ^a	r ^b_xycose (g g⁻¹ DCW h⁻¹)	r ^b_ethanol (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*

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
* p < 0.05
^aThe specific growth rate (μ) was calculated from the data on the glucose consumption phase in glucose–xylose co-fermentation
^bThe specific consumption/production rates of xylose/ethanol (r_xylose/r_ethanol) were calculated from the data on the xylose-only consumption phase in the glucose–xylose co-fermentation (GX stage)

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