Fig. 1

a Effects of temperature, ethanol and acidity on cell growth of several yest strains. S, Saccharomyces cerevisiae type strain S288c; M, Chinese Maotai-flavored liquor yeast MT1; K, Sake yeast strain K7; H, Hangjiu (Chinese Rice Wine) yeast CICC30394; W, Wine yeast strain CICC31089; B, Beer yeast strain ATCC9763. * represents the significant difference with P-value < 0.01, compared with MT1, calculated using a one-way analysis of variance in SPSS. b Growth differences between MT1 and S288c with various carbon sources. Left: oxidation tests that detect carbon utilization via a redox color change in the organism’s suspension; Right: assimilation reaction tests that are based on turbidity increases due to carbon utilization of the organisms. 1, monosaccharides; (2), disaccharides; (3), trisaccharides; (4), oligosaccharides; (5), acids; (6), alcohols; and (7), others