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. 2021 Jun 30;21(5):foab038. doi: 10.1093/femsyr/foab038

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© The Author(s) 2021. Published by Oxford University Press on behalf of FEMS.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.

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Figure 5. — Effect of the availability of sulfur amino acids on the production of VSCs during fermentation on synthetic media. Concentrations of volatile sulfur compounds (SMTA, ETA, 2ME, ETP, E3MTP, ME, MTHTP, 2MTE, 3MTPAc and 3MTPA; µg/L) measured at the end of fermentation by S. cerevisae strains ECA5 (), IR01 (), IR10 () and MTF914 (). 0 Cys: medium without cysteine; 0 Met: medium without methionine; ×20 Cys: medium with a 20-fold increase in cysteine concentration compared to reference synthetic medium; ×20 Met: medium with a 20-fold increase in methionine concentration compared to reference synthetic medium; YAN concentration was adjusted to 200 mg N/L for each condition. The values represented the averages of duplicate biological experiments ± standard error (SD).

Inline graphic — Effect of the availability of sulfur amino acids on the production of VSCs during fermentation on synthetic media. Concentrations of volatile sulfur compounds (SMTA, ETA, 2ME, ETP, E3MTP, ME, MTHTP, 2MTE, 3MTPAc and 3MTPA; µg/L) measured at the end of fermentation by S. cerevisae strains ECA5 (), IR01 (), IR10 () and MTF914 (). 0 Cys: medium without cysteine; 0 Met: medium without methionine; ×20 Cys: medium with a 20-fold increase in cysteine concentration compared to reference synthetic medium; ×20 Met: medium with a 20-fold increase in methionine concentration compared to reference synthetic medium; YAN concentration was adjusted to 200 mg N/L for each condition. The values represented the averages of duplicate biological experiments ± standard error (SD).