TABLE 2

Fermentation characteristics of wild-type and atg32Δ sake yeast strains cultured in minimal synthetic mediuma

StrainEthanol (g liter−1)CO2 glucose (mol liter−1)Residual/biomass (g liter−1)CFU (liter−1) (×109)Biomass (g liter−1)OD600Cell (g−1) (×109)qCO2 (mmol g−1 h−1)qEthanol (mmol g−1 h1)Yethanol/glucose (g g−1)Ybiomass/glucose (mg g−1)
Wild type70.2 ± 0.2461.56 ± 0.00919ND11.6 ± 0.9930.309 ± 0.02383.47 ± 0.058039.1 ± 4.0220.0 ± 1.6719.6 ± 1.620.468 ± 0.001742.06 ± 0.149
atg32Δ mutant72.2 ± 0.1321.58 ± 0.0116ND13.7 ± 1.850.228 ± 0.02123.12 ± 0.061262.2 ± 7.2129.1 ± 4.2228.8 ± 4.220.481 ± 0.0009301.52 ± 0.132
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  • a Values are means ± SEM of eight independent experiments initiated with respective starter cultures. Abbreviations and symbols: Yi/j, yield of production of constituent i on constituent j; qCO2, specific CO2 production rate (mmol CO2/g biomass/h); qEthanol, specific ethanol production rate (mmol ethanol/g biomass/h); ND, not detectable; *, P < 0.05; **, P < 0.01 as judged by unpaired one-sided Student's t test. Biomass indicates dry cell weight.