Fig. 5

Comparison of Komagataella phaffii BG11 strain (BG11) and recombinant protein production strain (Prod.) in five different fermentations. For the BG11 strain the initial glucose concentration was set at 40 g/L (DOT > 30% and DOT > 60%) or 5 g/L (DOT > 30%). For the production strain, the initial concentration was set at 40 g/L or 5 g/L. The DOT was kept > 30%. (A) shows maximal ethanol and product formation, (B) substrate and product yield, (C) elemental carbon balance. The deviation between carbon influx (methanol, glucose) and carbon outflux (biomass, CO2, product) in (C) is given above the columns