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Published online 2012 September 12. doi: 10.1371/journal.pone.0045006

Table 2

The effect of L-carnosine on the viability of yeast cultures grown on other fermentable and non-fermentable carbon sources.
Viability (%)
Carbon source added to YP medium (2%)no L-carnosine+10 mM L-carnosine
Fermentable carbon sources
Glucose99.33 (0.33)84.85 (1.89)
Mannose100 (0.00)97.83 (0.56)
Galactose99.67 (0.33)96.85 (0.56)
Fructose99.38 (0.62)97.68 (1.26)
Non-fermentable carbon sources
Glycerol97.56 (1.04)99.14 (0.63)
Xylose99.35 (0.32)99.69 (0.31)
Ribose99.35 (0.33)100 (0.00)
Sorbitol99.08 (0.53)100 (0.00)
Yeast cells were grown in shake-flasks at 30°C in YP medium supplemented with the indicated carbon source with or without 10 mM L-carnosine. Viability (%; determined by trypan blue dye exclusion) was determined in triplicate. The standard error of the mean (SEM) is given in parentheses.