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. 2014 Aug 20;7:122. doi: 10.1186/s13068-014-0122-x

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© Lee et al.; licensee Springer 2014

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Micro-aerobic fermentation tests with the evolved strain. Ethanol production (A) and xylose consumption (B) profiles were measured in micro-aerobic conditions for wild-type (white), the rationally engineered strain (grey), and evolved strain (black) of S. cerevisiae. Ethanol production and xylose consumption were significantly increased in the evolved strain. Total improvement in both ethanol production and xylose consumption rates were about 4-fold. Error bars represent the standard deviation of biological triplicates.