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Figure 2 | Microbial Cell Factories

Figure 2

From: Phenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanol

Figure 2

Phenotypic microarray analysis (redox signal intensity) of Saccharomyces spp. for the effect of fermentation stress (temperature, osmotic and ethanol) and inhibitors at 50 hrs. Yeast were grown in minimal medium containing 6% glucose at 30°C and metabolic activity assessed at 50 hrs time point. Results are plotted as% of RSI (redox signal intensity) where metabolic output in the presence of defined stresses were compared to unstressed conditions. (A) 10% and 15% sorbitol, (B) 10% and 15% ethanol, (C) temperature (35°C and 40°C) (D) 25 mM acetic acid, (E) 10 mM formic acid, (F) 10 mM levulinic acid, (G) 10 mM furfural, (H) 10 mM HMF and (I) 10 mM vanillin, on sugar utilisation on Saccharomyces spp. ranked from sensitive to tolerant strains. Selected yeast strains have been highlighted as appropriate.

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Microbial Cell Factories

ISSN: 1475-2859

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