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

Table 5 The xylose fermentation characteristics of strain knocking out THI2 and overexpressing NRM1

Genotype of strains	μ ^a	r ^b_xylose (g g⁻¹ DCW h⁻¹)	r ^b_ethanol (g g⁻¹ DCW h⁻¹)
BSGX001	0.023 ± 0.000	0.321 ± 0.010	0.111 ± 0.002
BSGX001 (thi2)	0.027 ± 0.002*	0.407 ± 0.010*	0.147 ± 0.010*
BSGX001 (NRM1)	0.025 ± 0.000*	0.417 ± 0.020*	0.196 ± 0.000*

Cells were cultured in bioreactors 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 rate (μ) was calculated from the data on the xylose-only consumption phase in glucose–xylose co-fermentation (GX stage)
^bThe specific consumption/production rates of xylose/ethanol (r_xylose/r_ethanol) were calculated from the data on the GX stage

ISSN: 2731-3654