Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Table 4 Effect of temperature and OYE2 alleles on the main fermentation parameters

Traits	H4 (Δ/G)	H4 (B/Δ)	Allele effect		24	28	32	Temperature effect
RS	50.6	33.1	9.4	***	6.3	47.5	71.6	88.7	***
CO2	98.9	104.8	5.1	*	118.5	98.5	88.5	92.6	***
T70	116.5	84.5	27.8	*	91.5	85.6	124.4	ns	ns
rate	0.55	0.72	36.6	*	0.69	0.68	0.52	ns	ns
K	5.65 10⁷	5.68 10⁷	ns	ns	5.95 10⁷	6.04 10⁷	5.00 10⁷	97.2	***
Viability	52.9	63.0	ns	ns	73.2	69.0	32.1	87.6	***

The hemizygous hybrids carrying the functional alleles OYE2^B and OYE2^G were respectively encoded H4(Δ /G) and H4(Δ /B). A complete two way ANOVA (type II) model was used for assessing allele, temperature effects and their interactions. Since no significant interactions were detected, only the part of variance explained for allele and temperature treatment were shown. The p-value associated is coded as follow, ns = p > 0.05, * = p < 0.05, *** = p < 0.005

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