Fig. 2.

Fermentation kinetics of nine food processing S. cerevisiae strains in three synthetic media (brewery, bakery, and enology). The food processing origin of the strain is indicated in parentheses; “dist” stands for distillery origin. CO₂ production rate is expressed in g liter⁻¹ h⁻¹. In bakery and brewery media, all strains were able to complete fermentation (i.e., the residual sugar at the end of the fermentation was lower than 0.5 g liter⁻¹). In enology medium, only the four wine strains displayed completed fermentation (mean residual sugar concentrations of 0.0, 0.0, 2.9, and 2.1 g liter⁻¹ for E1, E2, E3, and E4, respectively), while beer and distillery strains displayed sluggish or stuck fermentation (residual sugar concentrations of 23.3, 37.2, 34.4, 7.3, and 102.8 g liter⁻¹ for B1, B2, D1, D2, and D3, respectively). For figure visibility, only the first 250 h of fermentation in enology medium was represented.