Research Article

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

Figure 4

The formation of higher alcohol of recombinant strains and α5. (a) The n-propanol content in recombinant strains and the parental strain α5. (b) The isobutanol content of recombinant strains and α5. (c) The isoamyl alcohol content of recombinant strains and α5. (d) The 2-phenyl ethanol 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 verified by Student’s -test (★★, ).
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