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Table 1 Overview of some fermentation parameters determined at the time-points selected for transcriptomic analysis

From: Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii

Sampling point Glucose (g/L) Fructose (g/L) Ethanol (% v/v) Ammonium (mg/L) Glycerol (g/L)
24 h
 Sc 104.31 ± 10.4a 110.89 ± 6.47ab 1.97 ± 0.07d 167.96 ± 19.24a 1.00 ± 0.13e
 Mc 109.31 ± 5.86a 113.21 ± 5.29a 1.74 ± 0.10d 171.69 ± 21.15a 1.64 ± 0.14d
48 h
 Sc 57.29 ± 5.77c 93.18 ± 3.41b 4.80 ± 0.28c 1.91 ± 1.10c 4.74 ± 0.45c
 Mc 76.25 ± 2.72b 93.44 ± 1.91b 5.07 ± 0.54c 39.10 ± 8.46b 4.81 ± 0.49c
96 h
 Sc 4.98 ± 1.64e 52.44 ± 1.32c 8.48 ± 0.07b nd 6.89 ± 0.19b
 Mc 28.28 ± 5.09d 55.25 ± 5.58c 9.58 ± 0.43a nd 8.51 ± 0.35a
  1. Data points are the means from triplicate fermentations
  2. Sc single-culture, Mc mixed-culture, nd not detected
  3. Values in the same column with different superscript letters are significantly different (p < 0.05)