TABLE 2.
Glucose and malate consumed and products formed by transformed R strains during fermentation on MS mediuma
| Activity | Concn obtained for R transformed with:
|
|||
|---|---|---|---|---|
| pVT100-U-ZEO
|
pVT100-U-ZEO-GPD1
|
|||
| g/liter | mM | g/liter | mM | |
| Consumption of: | ||||
| Glucose | 187.5 | 1,041.7 | 196 | 1,088.9 |
| Malate | 0 | 0 | 0.65 | 4.85 |
| Production of: | ||||
| Ethanol | 88.4 | 1,921.7 | 85.7 | 1,863.0 |
| CO2 | 84.2 | 1,913.6 | 86.2 | 1,959.1 |
| Glycerol | 7.4 | 80.4 | 16.5 | 179.3 |
| Pyruvic acid | 0.12 | 1.4 | 0.21 | 2.4 |
| Acetaldehyde | 0.01 | 0.23 | 0.04 | 1 |
| Acetate | 0.42 | 7.1 | 1.18 | 19.7 |
| Acetoin | 0 | 0.0 | 0.06 | 0.7 |
| 2,3-Butanediol | 0.24 | 2.7 | 1.92 | 21.3 |
| Succinate | 0.4 | 3.4 | 1.11 | 9.4 |
| Biomass formationb | 6.5 | 64.56 | 5.8 | 57.61 |
| Carbon recovery | 100.8% | 101.1% | ||
| Redox balancec | 101.8% | 101.7% | ||
a
Fermentation conditions were as described in the legend to Fig. 1.
b
The carbon-molar mass of biomass was estimated with the elemental composition (C4H7.32O2.24N0.68S0.006) previously used (47).
c
The redox balance represents the ratio between the reductance degree of fermentation products (including biomass) and the reductance degree of glucose, expressed as a percentage.