Figure 4. Abilities of the 72 strains from different environments to efficiently ferment a high concentration of sugar.

Strains were considered able to achieve fermentation of 240 g/L of sugar when their production of CO₂ at the end of fermentation (A) was higher than 105 g/L. These strains were further discriminated by the fermentation time (B). Vineyard: purple symbols; soil: grey symbols; sake: green symbols; palm: pink symbols, oak: brown symbols; laboratory: yellow symbols; fruit: red symbols; wine commercial: dark green symbols; clinical: tan symbols, cactus: blue symbols; Bertam –palm wine: dark blue symbols; beer: beige symbols ; baker: black symbols.