Research Article

Improvement of L-Arabinose Fermentation by Modifying the Metabolic Pathway and Transport in Saccharomyces cerevisiae

Figure 3

The L-arabinose fermentation of strains in shaker flasks. Growth capacity (a), L-arabinose consumption (b), arabitol formation (c), and ethanol formation (d) by BSW1AT (▲), BSW2AP (■), and BSW3AP ( ). The strains were cultured in 40 mL SC medium with 20 g L−1 L-arabinose at 30°C, 200 r min−1 with an initial OD600 of 0.5. The data are the averages of three independent experiments.
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