Skip to main content


Figure 4 | Microbial Cell Factories

Figure 4

From: Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

Figure 4

Fermentation by-products. By products produced during wine fermentation in mixed culture (▲ dashed lines), in S. cerevisiae pure culture (♦continuous lines) and in immobilized S. bombicola pure culture ( continuous lines). Production of (a) acetaldehyde, (b) ethyl acetate, (c) propanol, (d) acetoin and (e) amylic alcohols. The data represented are the mean of the three technical repetitions for two independent biological samples ± SD. Values displaying asterisk are significantly different according to the Duncan test (0.05%).

Back to article page