TABLE 6.
Higher-alcohol, ester, and diacetyl levels produced by genetically modified yeasts during alcoholic fermentation in MS medium containing 240 g/liter glucose
| Compound | Concna produced by strain:
|
||||
|---|---|---|---|---|---|
| V5 | V5 ald6 | V5 ald6 GDP1 | V5 ald6 GDP1 BDH1 | V5 ald6 GDP1 BDH1221,222,223 | |
| Isobutanol | 55.5 ± 2.7 | 94.6 ± 4.5 | 67.4 ± 13.5 | 59.0 ± 3.1 | 63.6 ± 2.7 |
| Isoamyl alcohol | 142.6 ± 7.1 | 209.8 ± 9.9 | 88.4 ± 12.5 | 60.1 ± 1.0 | 88.2 ± 2.1 |
| 2-Phenylethanol | 47.8 ± 5.8 | 54.1 ± 6.8 | 36.6 ± 5.6 | 34.4 ± 4.2 | 40.0 ± 7.9 |
| Isobutyl acetate | 0.6 ± 0.2 | 0.8 ± 0.1 | 0.7 ± 0.4 | 0.6 ± 0.1 | 0.4 ± 0.2 |
| Isoamyl acetate | 2.0 ± 0.1 | 4.2 ± 0.3 | 0.9 ± 0.3 | 0.5 ± 0.0 | 0.7 ± 0.1 |
| Ethyl acetate | 52.7 ± 4.5 | 71.6 ± 5.7 | 62.5 ± 10.2 | 55.1 ± 2.2 | 55.6 ± 3.0 |
| Ethyl butyrate | 0.5 ± 0.0 | 0.6 ± 0.0 | 1.1 ± 0.3 | 0.7 ± 0.0 | 1.0 ± 0.0 |
| Ethyl octanoate | 0.5 ± 0.1 | 0.7 ± 0.1 | 0.3 ± 0.1 | 0.3 ± 0.0 | 0.2 ± 0.0 |
| Diethyl succinate | 1.1 ± 0.8 | 1.0 ± 0.2 | 17.8 ± 0.7 | 19.1 ± 1.9 | 17.0 ± 1.5 |
| Diacetyl | 4.0 ± 2.3 | 4.6 ± 2.7 | 32.7 ± 3.1 | 14.3 ± 0.1 | 16.0 ± 1.7 |
a
Concentrations are given in milligrams per liter for all compounds except diacetyl, for which concentrations are given in micrograms per liter. Values are means ± standard deviations of results from two experiments.