Table 2. Fermentation characteristics of the mutant atg32△ 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 | |
| atg32△ | 69.3±0.2 | 1.00 | 15.57±0.07 | 1.00 | 8.96±0.02 | 1.00 |
| atg32△+Met | 68.2±0.2 | 0.98 | 15.9±0.1 | 1.02 | 8.90±0.03 | 0.99 |
| atg32△+Cys | (71.2±0.3)* | 1.03 | 16.1±0.1 | 1.03 | 9.03±0.02 | 1.01 |
| atg32△+Gly | 69.20±0.06 | 1.00 | 16.0±0.1 | 1.02 | 9.03±0.02 | 1.01 |
| atg32△+Ala | (71.0±0.3)* | 1.02 | 15.8±0.1 | 1.01 | 9.02±0.02 | 1.00 |
| atg32△+Val | (71.7±0.5)* | 1.03 | 16.0±0.2 | 1.03 | 9.05±0.03 | 1.01 |
| atg32△+Pro | 68.8±0.1 | 0.99 | 15.9±0.1 | 1.02 | 8.98±0.02 | 1.00 |
| atg32△+Phe | 66.7±0.1 | 0.96 | 15.8±0.1 | 1.01 | 8.83±0.03 | 0.98 |
| atg32△+Leu | 69.2±0.3 | 1.00 | (16.2±0.2)* | 1.04 | 8.97±0.03 | 1.00 |
| atg32△+Ile | 66.6±0.2 | 0.96 | 15.4±0.2 | 0.99 | 8.80±0.06 | 0.98 |
| atg32△+Tyr | 69.0±0.2 | 0.99 | 15.9±0.1 | 1.02 | 8.98±0.02 | 1.00 |
| atg32△+Trp | 67.8±0.2 | 0.98 | 15.9±0.1 | 1.02 | 8.95±0.03 | 1.00 |
| atg32△+Ser | 69.3±0.1 | 1.00 | 15.9±0.2 | 1.02 | 9.00±0.03 | 1.00 |
| atg32△+Thr | (71.2±0.1)* | 1.03 | (16.2±0.2)* | 1.04 | (9.10±0.03)* | 1.01 |
| atg32△+Gln | 68.83±0.09 | 0.99 | 16.0±0.1 | 1.03 | 8.98±0.02 | 1.00 |
| atg32△+lys | 67.8±0.3 | 0.98 | 15.53±0.09 | 0.99 | 8.90±0.03 | 0.99 |
| atg32△+Arg | (70.8±0.2)* | 1.02 | 16.0±0.2 | 1.03 | 9.02±0.02 | 1.00 |
| atg32△+His | 69.8±0.1 | 1.01 | 16.0±0.1 | 1.03 | 8.98±0.02 | 1.00 |
| atg32△+Asp | 70.1±0.2 | 1.01 | (16.3±0.2)* | 1.05 | (9.08±0.02)* | 1.01 |
| atg32△+Glu | (70.8±0.2)* | 1.02 | 16.0±0.1 | 1.03 | 9.02±0.02 | 1.00 |
| atg32△+Asn | (71.0±0.2)* | 1.02 | (16.2±0.2)* | 1.04 | 9.03±0.02 | 1.01 |
Values are mean±SEM of three independent experiments with respective starter cultures. *p<0.05 as determined by Dunnett’s test. For amino acid abbreviations see Table 1