TABLE 2.

Intracellular total amino acid content of laboratory and sake strains grown in SD medium without or with 9% ethanol and incubated under static conditions

StrainCulture time (days)Total amino acid content (% dry weight)a
Without ethanolWith 9% ethanol
Laboratory strains
    MB329-17C01111
21914
5117.2
8105.5
    FH51501010
21814
5117.7
8136.4
Sake strains
    XUW-TRP07.37.3
21317
51.88.5
81.01.6
    XUDput1-MT09.49.4
21514
53.87.0
81.40.9
  • a l-Proline content is not included in total amino acids. Yeast cells were pregrown in YPD medium at 30°C for 2 days with shaking (120 rpm). Values are means of results from three independent experiments. The standard deviations for these values were <10% of the value of the point.