FIGURE LEGENDS
Figure 1. Maps of the plasmid vectors used for the introduction of LDH and disruption of PDC1/5 . (a) pAUR101-BTCC3PDC1-LcLLDH for disruption of PDC1 and introduction of LDH with expression under the control of an inducible promoter; (b) pAUR101-TDH3pro-LcLLDH-dPDC1 for disruption of PDC1and introduction of LDH with expression under the control of a constitutive promoter; (c) pPC01-BTCC3PDC5KO for disruption ofPDC5 without introducing LDH ; (d) pAUR101-TDH3pro-LcLLDH-dPDC5 for disruption of PDC5 and introduction of LDH with expression under the control of a constitutive promoter. Restriction enzymes indicate the locations for integration to a genome via homologous recombination.
Figure 2. Comparison of major products produced bySaccharomyces cerevisiae BTCC3 and all its derived strains. Values represent the average measurement of three biological replicates. Error bars represent the standard deviation of measurements. Symbols (+) and (-) indicate introduction and disruption, respectively.PTDH3 and PPDC1 represent constitutive and inducible promoters, respectively.
Figure 3. Fermentation profile of Saccharomyces cerevisiae BTCC3 LA2 using YPD100 medium with and without the addition of neutralizing agent. Concentrations of (a) glucose; (b) lactic acid; (c) ethanol; (d) glycerol; and (e) pH change have been indicated.
Figure 4. Fed-batch fermentation profile of Saccharomyces cerevisiae BTCC3 LA2 using YPD100 medium with and without the addition of neutralizing agent. Concentrations of (a) glucose; (b) lactic acid; and (c) ethanol have been indicated.
Figure 5. Fermentation profile of Saccharomyces cerevisiae BTCC3 LA2 using hydrolysate from the pre-treatment of sugarcane bagasse as a medium without the addition of a neutralizing agent. Concentrations of (a) glucose; (b) lactic acid; (c) ethanol; and, (d) pH change have been indicated.