FIG 3.
Comparison of the levels of fermentation and sorbic acid resistance exhibited by 191 yeast species (encompassing 687 yeast strains). Organisms are listed in Table S2. Sorbic acid resistance (MIC) was determined in YEPD (pH 4.0) after 14 days at 25°C, and the fermentation was tested after 28 days in static bottles in YEP with 180 g/liter (1 M) glucose. Fifty-three species showed zero fermentation. The slope was fitted by linear regression. R2 and P values (shown on the figure) were determined by Pearson correlation.