 Hi, I'm Xinhua, I'm a Ph.D. Commissioner for the Department of Technical Engineering and Technology, Tianjin University, China. This paper was done by the collaboration of Professor Yuan's group from Tianjin University and Professor Dao's group from Michigan State University. The goal of this paper was to uncover the limitations in Xinhua's formation east during the co-foundation of glucose and Xinhua's in the presence of lignocellulose-developed inhibitors. Occupationally, a comparable metabolomics was performed on Xinhua's formation east for 2.4a and a parallel stream for 1.2.4 with or without three typical inhibitors for pharaoh, acetic acid and phenol. As shown in the figure, according to the sugar-consumed portion, the formation was divided into four stages and the samples were taken respectively. From the formation result, it was found that the goals of 3.4.4a was more sensitive to inhibitors. Now, Xinhua's in glucose and xinhua's co-foundation, the glucose formation was also observed in 3.4.4a. In addition, xinhua's organization was more significantly decreased by inhibitors than glucose organization in 3.4.4a. In order to understand the metabolic response of xinhua inhibitors, PLSDA analysis was first used to obtain a global comparison of metabolite profiles of the 2.4. Further analysis found that 3.4.4a had the long capability to buffer victim's tinnitus, called the biohybrid heart, which involved in the metabolism of chrysalis, cadaverine, glutamate, and gamma-amino-photovic acid. The lower acene load in 3.4.4a was considered to be involved in the generation of radical accumulation of fields, as well as reduced the levels of amino acids. The metabolic results also point out that Reynolds cannabinoleic pathway and energy supply were the limiting steps in Reynolds formation in the presence of inhibitors. This results provided new insights into underlying mechanisms of limitations on the glucose and the values of combination with or without inhibitors and also improved the opportunities for further engineering values to stabilize your yeast. So, I'm looking forward to your comments and also seeing all these paper. Thank you.