Fig. 6
Physiological effect of VHS1 alleles. a. The bar plots represent the average values of residual sugars after isothermal fermentations carried out at 24, 30 and 32 °C in both hemyzygous hybrids and the native H4 hybrid . The genotypes ΔVHS1B::KanMx4/VHS1G, VHS1B/ΔVHS1G::KanMx4, and VHS1B/VHS1G are shown in red, green and black, respectively. Bars represent standard error of five repetitions, the statistical differences between the hemizygous was tested by a Wilcoxon-Mann-Whitney Test (the p value is coded as follow, ‘ns’ = p > 0.05, ‘.’ = p < 0.1, ‘**’ = p < 0.01. b. Fermentation kinetics (CO2 produced time course) for the same strains and with the same color key. c The bar plots represent the average values of residual sugars after isothermal fermentations carried out at 24, and 32 °C in the laboratory strain background (BY4741). The genotypes Δvhs1 and VHS1(wt) were shown in blue and grey, respectively. Bars represent standard error of five repetitions, the statistical differences between the strains was tested by a Wilcoxon-Mann-Whitney Test (the p value is coded as follow, ‘ns’ = p > 0.05, ‘**’ = p < 0.01). d. Fermentation kinetics (CO2 produced time course at 24 °C) for the same strains and with the same color key