Figure 5

Stepwise increase in naringenin formation by S cerevisiae. Formation of A) naringenin and B) phloretic acid in the engineered strains IMX106 (○)(aro3 Δ ARO4^G226Saro10 Δ, pdc5 Δ, pdc6 Δ, atPAL1↑, coC4H↑, coCPR1↑, atCHI1↑, atCHS3↑_,at4CL3↑), IMX197 (●)(aro3 Δ ARO4^G226Saro10 Δ, pdc5 Δ, pdc6 Δ, atPAL1↑, coC4H↑, coCPR1↑, atCHI1↑, atCHS3↑, at4CL3↑, cotal1↑) and IMX198 (□) (aro3 Δ ARO4^G226Saro10 Δ, pdc5 Δ, pdc6 Δ, atPAL1↑, coC4H↑, coCPR1↑, atCHI1↑, atCHS3↑_,coCHS3↑, at4CL3↑, cotal1↑). Cultures were grown in shake flasks on synthetic medium containing 20 g·l^-1 glucose. All cultures were performed in duplicate. Error bar denotes deviation of the mean.