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Table 1 Specific glucose and xylose consumption rates

From: Enhanced xylose fermentation and ethanol production by engineered Saccharomyces cerevisiae strain

Growth medium containing YNB Specific Consumption (g/L/h) in the fermentation medium (D2%X2%)
D4% D3%X1% D2%X2% D1%X3% X4%
Strains Glucose Xylose Glucose Xylose Glucose Xylose Glucose Xylose Glucose Xylose
Non-adapted 0.48 ± 0.07 0.08 ± 0.04 0.47 ± 0.02 0.08 ± 0.02 0.47 ± 0.02 0.06 ± 0.04 0.45 ± 0.02 0.06 ± 0.03 0.41 ± 0.01 0.05 ± 0.02
Adapted 0.73 ± 0.03 0.60 ± 0.02 0.73 ± 0.07 0.59 ± 0.09 0.73 ± 0.05 0.55 ± 0.03 0.73 ± 0.06 0.55 ± 0.02 0.70 ± 0.09 0.49 ± 0.02
  1. Initially, both original (un-evolved) and evolved on xylose strains were grown in YNB medium containing different proportions of glucose-xylose until mid-log phase of growth and, then, shifted to the fermentation medium containing 2% glucose and 2% xylose. The aliquots were harvested in time of 24 hours, centrifuged and the supernatants were used to determine the concentration of glucose and xylose, which were used to calculate the rate of sugar consumption. The results represent the mean ± standard deviation of at least three independent experiments.