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

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 bxylose (g g−1 DCW h−1) r bethanol (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*
  1. 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
  2. * p < 0.05
  3. aThe specific growth rate (μ) was calculated from the data on the xylose-only consumption phase in glucose–xylose co-fermentation (GX stage)
  4. bThe specific consumption/production rates of xylose/ethanol (rxylose/rethanol) were calculated from the data on the GX stage