Figure 3.
Conversion yield of amino acid precursors into their higher alcohols at 48 h (A) and at the end of fermentation (B). ISO, isobutanol; Phe, phenylethanol; IA, isoamyl alcohol; Val, valine; Phe, phenylalanine; Leu, leucine. Green: S. cerevisiae, Red: K. marxianus, Blue: P. burtonii, Gray: Z. meyerae.