Table 1. Fermentation characteristics of wild-type (WT) sake yeast cells cultured in minimal synthetic medium containing 15% glucose with or without amino acids.

Sample no.	γ(CO2)/(g/L)		Max. fermentation rate /(g/(L·day))		φ(ethanol)/%
	Average	Fold change	Average	Fold change	Average	Fold change
WT	63.9±0.3	1.00	14.5±0.1	1.00	8.58±0.02	1.00
WT+Met	64.3±0.2	1.01	(15.6±0.1)*	1.07	8.65±0.02	1.01
WT+Cys	(68.3±0.2)*	1.07	(15.7±0.1)*	1.08	(8.75±0.02)*	1.02
WT+Gly	64.7±0.1	1.01	(15.5±0.2)*	1.07	(8.75±0.00)*	1.02
WT+Ala	(66.9±0.3)*	1.05	(15.5±0.1)*	1.06	8.72±0.03	1.02
WT+Val	(67.9±0.4)*	1.06	(15.7±0.1)*	1.08	(8.77±0.03)*	1.02
WT+Pro	(66.8±0.2)*	1.04	(15.7±0.2)*	1.08	(8.73±0.01)*	1.02
WT+Phe	(65.5±0.4)*	1.02	15.1±0.2	1.04	8.57±0.03	1.00
WT+Leu	(67.0±0.1)*	1.05	(15.5±0.1)*	1.06	(8.73±0.03)*	1.02
WT+Ile	(65.5±0.2)*	1.02	15.0±0.2	1.03	8.55±0.05	1.00
WT+Tyr	(66.7±0.2)*	1.04	(15.5±0.1)*	1.07	(8.75±0.02)*	1.02
WT+Trp	(66.3±0.2)*	1.03	(15.3±0.2)*	1.05	8.68±0.01	1.01
WT+Ser	(67.0±0.2)*	1.05	(15.6±0.1)*	1.07	(8.73±0.03)*	1.02
WT+Thr	(65.9±0.2)*	1.03	(15.7±0.1)*	1.08	(8.75±0.02)*	1.02
WT+Gln	(65.9±0.2)*	1.03	(15.5±0.1)*	1.07	(8.73±0.01)*	1.02
WT+lys	63.0±0.2	0.99	15.0±0.1	1.03	8.63±0.01	1.01
WT+Arg	(67.1±0.3)*	1.05	(15.5±0.1)*	1.06	(8.78±0.03)*	1.02
WT+His	(67.1±0.2)*	1.05	(15.4±0.1)*	1.06	8.70±0.02	1.01
WT+Asp	(67.2±0.2)*	1.05	(15.7±0.1)*	1.08	(8.75±0.02)*	1.02
WT+Glu	(65.9±0.3)*	1.03	(15.5±0.1)*	1.07	(8.73±0.03)*	1.02
WT+Asn	(65.7±0.2)*	1.03	(15.4±0.1)*	1.06	8.71±0.01	1.01

Values are mean±SEM of three independent experiments with respective starter cultures. *p<0.05 as determined by Dunnett’s test. Met=methionine, Cys=cysteine, Gly=glycine, Ala=alanine, Val=valine, Pro=proline, Phe=phenylalanine, Leu=leucine, Ile=isoleucine, Tyr=tyrosine, Trp=tryptophan, Ser=serine, Thr=threonine, Gln=glutamine, Lys=lysine, Arg=arginine, His=histidine, Asp=aspartic acid, Glu=glutamic acid and Asn=asparagine