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. 1981 Aug;42(2):284–289. doi: 10.1128/aem.42.2.284-289.1981

d-Xylulose Fermentation to Ethanol by Saccharomyces cerevisiae

Lin-Chang Chiang 1, Cheng-Shung Gong 1, Li-Fu Chen 1, George T Tsao 1
PMCID: PMC244003  PMID: 16345828

Abstract

We used commercial bakers' yeast (Saccharomyces cerevisiae) to study the conversion of d-xylulose to ethanol in the presence of d-xylose. The rate of ethanol production increased with an increase in yeast cell density. The optimal temperature for d-xylulose fermentation was 35°C, and the optimal pH range was 4 to 6. The fermentation of d-xylulose by yeast resulted in the production of ethanol as the major product; small amounts of xylitol and glycerol were also produced. The production of xylitol was influenced by pH as well as temperature. High pH values and low temperatures enhanced xylitol production. The rate of d-xylulose fermentation decreased when the production of ethanol yielded concentrations of 4% or more. The slow conversion rate of d-xylulose to ethanol was increased by increasing the yeast cell density. The overall production of ethanol from d-xylulose by yeast cells under optimal conditions was 90% of the theoretical yield.

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Selected References

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