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Fig. 2 | AMB Express

Fig. 2

From: Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration

Fig. 2

Principal component (PC-1 and PC-2) weights of the concentration of aromatic compounds on the steady state of S. cerevisiae continuous cultures supplemented with yeast extract. AC Acetaldehyde, AE Ethyl acetate, ME Methanol, BA 2,3-butanodione, PR Propanol, IB Isobutanol, AI Isoamyl acetate, BU Butanol, IA Isoamyl alcohol, EH Ethyl hexanoate, EO Ethyl octanoate, ED Ethyl decanoate, AT Alpha-terpineol, AF Phenyl acetate, FE 2-phenylethanol

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