STRONG ETHANOL- AND FREQUENCY-DEPENDENT ECOLOGICAL INTERACTIONS IN A COMMUNITY OF WINE-FERMENTING YEASTS

1 – All pairwise coculture outcomes in gewürztraminer and the pairwise competitive scores calculated from those outcomes. The number represents the final fraction of the species in the first column when co-cultured as the initially dominant species (99% of cells) with the species in the second column. Each outcome is replicated across three different experiments. <br> 2 – All five-species co-culture results in gewürztraminer and merlot, including raw counts and percent abundance data. DF is the dilution factor used before plating (i.e. DF 4 means the community was diluted by a factor of 10-4 before plating). <br> 3 – Growth rate and carrying capacity data for each species at each ethanol percentage alongside the pairwise and five-species competitive scores.

1 – 琼瑶浆（Gewürztraminer）基质中的全部两两共培养结果，以及基于该类结果计算得到的两两竞争评分。表中数值代表：当第一列菌种以初始优势菌群（占总细胞数99%）的身份与第二列菌种共培养时，其最终的群落占比。每组结果均完成3次独立重复实验。<br>2 – 琼瑶浆（Gewürztraminer）与梅洛（Merlot）基质中的全部五菌种共培养结果，包含原始计数与相对丰度百分比数据。DF为涂布前使用的稀释因子（例如DF 4即代表将菌群稀释至10⁻⁴倍后进行涂布）。<br>3 – 各菌种在不同乙醇浓度下的生长速率与环境容纳量数据，以及两两竞争与五菌种竞争评分。