Figure 1. Comparison of the fermentation profiles for 72 S. cerevisiae strains fromdiverse geographical locales and environments.

Fermentations were carried out in synthetic medium containing 240 g/L glucose, 200 mg/L nitrogen, pH 3.5. The fermentation profiles are presented as the CO₂ production rate vs. the fermentation progress, which corresponded to the ratio of consumed glucose to initial glucose. The lines are colored according to the origin of the strains: vineyard (purple), soil (grey), sake (light grey), palm wine (pink), oak (brown), laboratory (yellow), fruit (red), wine commercial (dark green), Bertam-palm (blue), baker (black), beer (dark grey), cactus (light blue).