Identification of key transcription factors, including DAL80 and CRZ1, involved in heat and ethanol tolerance in Saccharomyces cerevisiae

Table 4 Fermentation performance of engineered strains at 44 °C with 150 g/L glucose

	Consumed glucose (g/L)	Improvement (%)	Ethanol concentration (g/L)	Improvement (%)	Ethanol yield (g/g consumed glucose)
KF-7	87.83 ± 4.09	–	38.29 ± 1.11	–	0.44 ± 0.01
KF7ΔYAP1	86.15 ± 1.03	− 1.91	35.99 ± 1.25	− 6.01	0.42 ± 0.01
KF7ΔCRZ1	91.74 ± 3.17	4.45	40.66 ± 1.56	6.19	0.44 ± 0.01
KF7ΔGIS1	92.14 ± 1.10	4.91	36.48 ± 0.54	− 4.74	0.40 ± 0.01**
KF7ΔTOS8	91.47 ± 1.74	4.14	39.91 ± 0.95	4.21	0.44 ± 0.01
KF7CRZ1	98.90 ± 1.49**	12.60	44.04 ± 1.20***	14.99	0.45 ± 0.01
KF7MIG1	94.62 ± 0.05*	7.73	40.61 ± 0.28*	6.03	0.43 ± 0.01
KF7OPI1	83.73 ± 0.77	− 4.66	33.62 ± 0.86**	− 12.21	0.40 ± 0.01*
KF7DAL80	96.83 ± 1.21*	10.25	43.10 ± 0.83**	12.56	0.45 ± 0.01
KF7UGA3	93.24 ± 1.72	6.17	41.33 ± 0.31**	7.94	0.44 ± 0.01
KF7TOS8	94.31 ± 0.76	7.38	41.55 ± 0.52**	8.49	0.44 ± 0.01

All data were calculated based on 48 h of fermentation. Values indicate mean ± standard deviation of three biological replications. Statistical significance was determined using an independent samples t test. Difference is indicated as significant (*p < 0.05, **p < 0.01, and ***p < 0.001) when compared to the control strain KF-7

ISSN: 2731-3654