Sentence examples for traits of ethanol from inspiring English sources

Furthermore, these findings enabled us to demonstrate that for wild-type TGPA strains, the two linked and co-evolving traits of ethanol productivity and ethanol tolerance could be simultaneously improved by genetic approaches (overexpressing an iron-containing Adh enzyme (Teth5140145-0146) or an ECF subfamily RNA polymerase sigma-24 factor regulator (ϭ, Teth5141847-1848)).

Finally, we found that such two co-evolving traits of ethanol productivity and ethanol tolerance can also be improved by non-genetic approaches (e.g., adaptive evolution and medium supplementation of vitamin B12, Additional file 21C; Part VII of Additional file 7).

Among these phenotypes, the correlation between basal DOC levels and traits for ethanol sensitivity is of particular importance.

The ScADH1/ScADH2 duplication, along with their function separation and glucose repression of ScADH2, provide the molecular basis for S. cerevisiae to have a remarkable trait of producing ethanol in high concentrations even in the presence of oxygen [6], [33].

All modules were further correlated using the module eigengenes, with the phenotypic traits of interest, namely average ethanol consumption per voluntary drinking session and expression pattern of differentially expressed miRNAs.

Therefore, we explored the correlation between ethanol production and the ability to grow in the presence of high concentrations of ethanol, a trait that is easier to select for.

A few months later China also began rejecting dried distillers grain – a byproduct of ethanol production – that carried the trait.

This may reflect the large genetic distance between our two parental strains, but Marullo et al.[ 59] aslo found, in a study using two commercial wine yeasts and a population of 51 segregants, a preponderance of multigenic traits, such as ethanol tolerance and kinetic properties.

The flocculating phenotype is an important trait in ethanol-producing yeast strains, since it protects the yeast from the negative effects of ethanol (Hu et al. [2005]) as well as providing a cheap form of yeast cell immobilization for continuous fermentations, with more volumetric productivity.

"We see a glut of ethanol coming".

The value of ethanol has also sagged.