Fig. 2.

Effects of ΔmgsA on the production of organic acids during the fermentation of glucose (a), xylose (b), an equal mixture of 5-sugars (2% w/v each: glucose, mannose, arabinose, xylose, and galactose). Organic acids were measured after 96 h with 9% (w/v) glucose or xylose in AM1 mineral salts medium using the parent LY165 (open bars) and the mutant LY168 (hatched bars)