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. 2020 Feb 3;19:19. doi: 10.1186/s12934-020-1287-6

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© The Author(s) 2020

Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.

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Fig. 2 — Batch cultivation of four yeast strains on YP + G (orange curves) or CH + B (blue curves) in a 2.5 L benchtop fermenter. The starting volume was 1.5 L and the fermentation lasted 24 h. Panels labeled 1 show accumulation of cells (square symbols, solid lines) and protein (diamond symbols, dotted lines), as well as the protein content of the cells (triangle symbols, dashed lines); panels labeled 2 show glucose (square symbols, solid lines) and ethanol (diamond symbol, dashed lines). aC. jadinii; bW. anomalus; cB. adeninivorans; d Thermosacc^® Dry. Growth was monitored by measuring the CDW (g/L, square symbols, solid lines) every 2 h. For the samples taken from 10 h and onwards, the protein content (triangle symbol, dashed lines) of the dried cells was measured using the Kjeldahl method (w/w %). The concentration of yeast protein (g/L; diamond symbols, dotted lines) was calculated by multiplying CDW (g/L; square symbols, solid lines) with the protein content (w/w %). Acetic acid and lactic acid production were negligible for all yeasts on both media (results not shown). Values are mean ± SD (n = 2)