title: 0% corn syrup inclusion
design: A total of five fermentations were set up. Corn syrup (CS) inclusion levels ranged from 0 to 100% of total fermentable sugars in 25% increments, i.e., 0% CS, 25% CS, 50% CS, 75% CS, and 100% CS. Beet molasses were added up to 100%. At time point 4 h, yeast culture were collected and centrifuged. The supernatant was discarded and the pellet snap-frozen in liquid nitrogen and stored at -80C before RNA extraction.