Fig. 4.
Identification of HAA1 as the causative allele in QTL2 on Chr. XVI. a Fermentation profiles of the hemizygous diploid strains used in the RHA for HAA1. Fermentations were performed in YPD medium with 2 % glucose and supplemented with 0.7 % (v/v) acetic acid at pH 4.0. Three diploid hybrid strains were tested and compared: ER18 haa1Δ x 16D (); ER18 × 16D haa1Δ (
); ER18 × 16D (
). Data points are the average of duplicate measurements. Error bars represent the maximum deviation of the average. b. Fermentation profiles of the strains 16D (
), ER18 (
), and ER18-HAA1 (
) (ER18 in which the complete HAA1 gene with promoter, ORF and terminator, was replaced by the HAA1 allele from 16D) in YPD medium with 2 % glucose and supplemented with 0.6 % (v/v) acetic acid at pH 4.0