Research Article

Effect of the Deletion of Genes Related to Amino Acid Metabolism on the Production of Higher Alcohols by Saccharomyces cerevisiae

Figure 2

Growth and fermentation properties of recombinant strains and α5. (a) Growth curve of recombinant strains and α5. (b) The CO2 emission of recombinant strains and α5. (c) The alcohol content of recombinant strains and α5. The error bar represents the standard deviation of three repeated fermentation experiment data. The significant difference between the recombinant strain and the parent strain was tested and confirmed by Student’s -test (★★, ).
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