Table 2.
Overview of YAN ranking on the basis of consumption rate.
| YAN | 28°C | 20°C | ||||||
|---|---|---|---|---|---|---|---|---|
| Sc | Sb | Mp | Pm | Sc | Sb | Mp | Pm | |
| Aspartic acid | A | * | D | C | B | B | C | * |
| Glutamic acid | B | * | C | C | B | B | B | B |
| Alanine | B | A | C | B | C | A | A | B |
| Arginine | C | B | D | B | C | B | D | C |
| Asparagine | A | D | B | A | A | B | * | * |
| Cysteine | C | A | A | A | C | A | A | A |
| GABA | C | * | C | B | A | A | C | B |
| Glutamine | A | * | A | * | B | B | A | * |
| Glycine | C | * | D | * | A | A | B | A |
| Histidine | C | * | C | * | A | * | A | A |
| Isoleucine | A | B | A | C | B | B | B | B |
| Leucine | A | B | A | B | C | B | B | C |
| Lysine | A | * | A | B | A | A | A | A |
| Methionine | B | * | A | * | A | * | * | * |
| B | B | B | C | B | B | C | D | |
| Phenylalanine | B | B | B | C | A | B | C | B |
| Proline | C | C | C | A | C | C | * | * |
| Serine | A | B | C | A | C | B | C | * |
| Threonine | A | * | C | * | A | * | A | A |
| Tyrosine | C | * | D | C | B | * | D | B |
| Valine | B | B | B | C | C | C | C | * |
Preferred sources are indicated by A, intermediate sources by B, non-preferred sources by C, very low levels of assimilation by D and an absence of assimilation by *. Classification was based on the T50 values obtained. The different yeasts are represented as Sc for S. cerevisiae SLM, Sb for S. bacillaris BBMV5FA17, Mp for M. pulcherrima BB810 and Pm for P. membranifaciens BB3.