Fig. 5

Fermentation profiles of S. boulardii SB_16A_D engineered using CRISPR-Cas9. A Time course analysis of the fermentation products of SB_16A_D using TLC. B Fermentation profiles of engineered S. boulardii SB_16A_D in YSC medium containing 2.5 g/L agarose in 50 mM KHP buffer (pH 5.5) at 37 °C and 200 rpm for 72 h. During fermentation, the cell density (OD₆₀₀) and the concentration values of glucose, acetic acid, ethanol, and NeoDP4 were monitored. All data points are the means of experimental data from fermentations in triplicate. SB_16A_D, S. boulardii expressing BpGH16A with SED1 signal peptide sequences using CRISPR-Cas9; NeoDP4, neoagarotetraose; NeoDP2, neoagarobiose; Std., standards (size markers)