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. 2016 Sep 3;6(2):192. doi: 10.1007/s13205-016-0512-9

Fig. 12.

Fig. 12

Relationship between the consumption of reducing sugar and ethanol concentration a for the transformant; b for the wild-type S. cerevisiae strain; during subsequent fermentation, ethanol production increased until 8 h of fermentation, then gradually decreased at 8–32 h of fermentation