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. 2019 Dec 9;7(12):666. doi: 10.3390/microorganisms7120666

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Evolution of total sugars (TS, g/L) (a) and ethanol (Eth, g/L) (b) during growth of Saccharomyces cerevisiae strain LMBF-Y 16 on either glucose-based salt-enriched synthetic media or sugar-enriched grape must with initial total sugar concentration (TS₀) ≈ 220 g/L. Culture conditions: growth on 250 mL flasks previously pasteurized (10 min, T = 95 °C) at 180 ± 5 rpm, pH value throughout the culture = 3.5 ± 0.2, incubation temperature T = 25 ± 1 °C. Each point is the mean value of two independent measurements (SE < 15%). Each point is the mean value of two independent measurements (SE < 15%).

Evolution of total sugars (TS, g/L) (a) and ethanol (Eth, g/L) (b) during growth of Saccharomyces cerevisiae strain LMBF-Y 16 on either glucose-based salt-enriched synthetic media or sugar-enriched grape must with initial total sugar concentration (TS₀) ≈ 220 g/L. Culture conditions: growth on 250 mL flasks previously pasteurized (10 min, T = 95 °C) at 180 ± 5 rpm, pH value throughout the culture = 3.5 ± 0.2, incubation temperature T = 25 ± 1 °C. Each point is the mean value of two independent measurements (SE < 15%). Each point is the mean value of two independent measurements (SE < 15%).