The final screened isolates were from Murcha (MUR3B), grape (ENG), Dar (DPSW), sugarcane (SUG1 and SUGW), apple (FAPW), jackfruit (JAK3), and the commercial strain (DY5).
However, the strain SUG1 was able to survive at higher temperature (45[degrees]C) too at which even the commercial strain failed to grow (Table 3).
However, the three strains MUR3B, ENG, SUG1, and DPSW showed sugar utilization capability comparable to the commercial strain, that is, DY5.
However, the post hoc comparisons indicated that the mean cell density for DPSW and SUG1 in 10% alcohol concentration was significantly lower than that of DY5.
In glucose, the cell density of MUR3B, ENG, and SUG1 was very similar to the cell density of commercial strain DY5.
The final fermented dough with SUG1 and ENG was comparable to that by the commercial strain DY5.
The three strains, all being Saccharomyces cerevisiae, are MUR3B from Murcha, ENG from grapes, and SUG1 from sugarcane; they show strong potential for commercialization after appropriate research on biomass optimization culture preservation.
FIGURE 6: Baked dough from different isolated strains: SUG1, MUR3B, ENG, and DY5.
We also note a concurrent increase in the expression of components of the ubiquitin-proteasome proteolytic pathway (PAD1,
SUG1; Figure 5F) and genes whose products are required for the nuclear import and export of proteins (IMPORTIN [alpha] 2, IMPORTIN [alpha] 3, RAE1, G3BP2; Figure 5C), indicating that [E.sub.2] additionally elevates proteasome levels and nuclear-cytoplasmic protein transport activity at this time.