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

Table 2 Phenotypes of parental strains and for the H4 progeny

Trait	G-4A		B-1A		H4		Parental differences	H4-progeny (n = 77)^a
Trait	mean	SE (n = 4)	mean	SE (n = 4)	mean	SE (n = 4)	(Wilcox test p value)	range	h²
CO2max (g.L⁻¹)	95.9	1.6	118.2	0.8	108.3	1.2	9.5E-06	93.8–117.45	69.6
LP (h)	4.0	1.0	4.0	0.0	3.9	0.5	ns	3.0–6.5	< 5
T35 (h)	43.6	2.1	55.5	8.5	47.1	2.1	ns	54.0–92.0	< 5
T50 (h)	70.8	3.7	75.5	4.5	73.0	3.2	ns	34.0–47.6	< 5
T70 (h)	147.2	3.8	106.5	2.5	126.0	2.8	2.0E-4	92.3–173.5	86.9
rate 50–70 (g.L⁻¹.h⁻¹)	0.23	0.02	0.49	0.03	0.22	0.02	1.0E-4	0.20–0.53	51.1
RS (g.L⁻¹) (Residual Sugars)	30.3	3.18	0.1	0.03	17.29	0.9	6.0E-4	3.5–51.5	79.4
Ethanol (%Vol)	12.1	0.17	14.3	0.12	13.98	0.15	6.0E-4	11.8–14.7	77.5

^aFermentations were done in duplicate
SE stands for standard error computed for four replicates, ns stands for no significative, h² stands for heritability and was calculated according to Marullo et al. [31]

ISSN: 1471-2164