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. 2018 Jun 12;13(6):e0198744. doi: 10.1371/journal.pone.0198744

Fig 5. The maltose fermentation ability of ypr196W-2Δ sake yeast.

Fig 5

a Growth of K1801 and its derivatives on maltose-containing media. Each strain was streaked on SD, SD+EtOH (vehicle control), SD+Antimycin A, and MA (SMal+antimycin A) plates. Each plate was incubated at 30°C for 2–3 days. b Maltose fermentation test of ypr196W-2Δ strain. Cells were harvested after overnight cultivation in SD medium, then resuspended in SMal medium at 1 × 107 cells/mL and cultured at 20°C. Sugar content in the medium was measured at the indicated times.