Fig.2From: Physiological characterization of a new thermotolerant yeast strain isolated during Brazilian ethanol production, and its application in high-temperature fermentationComparison of growth and fermentation of isolated yeasts. The growth of yeasts (at 30 °C and 40 °C) was obtained by optical density at 600 nm (a, b). Fermentation rate at 30 °C and at 40 °C was evaluated with 4% of glucose (c, d) and 8% of sucrose (e, f) to be consumed through timeBack to article page