TABLE 3.

Fermentation characteristics of E. coli mutant strain SE2378 and wild-type strain W3110^a

Strain	Concn of sugar consumed (mM)	Concn of product (mM)					Ethanol yieldb
		Ethanol	Acetate	Formate	Lactate	Succinate
Glucose fermentation
W3110	298 ± 19	142 ± 6	162 ± 6	206 ± 11	206 ± 11	18 ± 0.7	0.24 ± 0.01
SE2378	296 ± 4	478 ± 15	27 ± 2	0	13 ± 2	27 ± 2	0.81 ± 0.02
Xylose fermentation
W3110	333 ± 8	191 ± 7	215 ± 10	248 ± 53	32 ± 3	57 ± 1	0.34 ± 0.00
SE2378	325 ± 2	444 ± 9	25 ± 2	0	0	33 ± 5	0.82 ± 0.01

^aFermentations were conducted in L broth supplemented with 50 g liter⁻¹ sugar at pH 7.0 and 37°C.

^bEthanol yield is shown as a fraction of the theoretical maximum (0.51 g ethanol/g sugar).