Improvement of Ethanol Tolerance by Inactive Protoplast Fusion in Saccharomyces cerevisiae

Figure 6

Evaluation of the fermentation properties among Q/L fusants and their parents. ((a)–(d)) Measurement of the CO₂ weight loss (a), SO₂ content (b), α-N assimilability (c), GSH content (d), and sedimentation (e) Q/L fusants and their parents. Values are presented as mean ± SD (n = 3).

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(e)