Table 1.
Sugar consumption (%) and yeast population (cell/mL) in fermentation assays (results are average and standard deviations of two fermentations conducted by S. cerevisiae (G263) strain and L. thermotolerans (G234) strain
| T0 | T24 | T48 | T72 | T144 | T192 | ||
|---|---|---|---|---|---|---|---|
| S. cerevisiae | % sugar consumption | 0 | 9.1 ± 1.6a,A | 9.3 ± 1.2a,A | 13.4 ± 1.3a,A | 28.2 ± 1.4a,B | 32.7 ± 0.1b,B |
| L. thermotolerans | 0 | 9.3 ± 0.1a,A | 10.6 ± 2.5a,A | 15.0 ± 0.9a,B | 28.4 ± 0.1a,C | 30.9 ± 0.1a,C | |
| S. cerevisiae | cell/mL x 107 | 0.6 | 2.2 ± 0.1a,A | 5.6 ± 0.0a,B | 11.1 ± 0.3a,C | 21.2 ± 0.6a,D | 22.8 ± 0.0a,D |
| L. thermotolerans | 0.6 | 4.8 ± 0.3b,A | 8.3 ± 0.5b,B | 13.5 ± 0.0b,C | 26.7 ± 0.6b,D | 28.6 ± 0.6b,E |
Similar small letter in the same column indicates, for each parameter, no significant statistically differences (p < 0.05) between both yeast strains
Similar capital letter in the same row indicates no significant differences among sampling points for each yeast strain