Table 2. Ethanol yield [Yp/s et (g/g)], xylitol yield [Yp/s xy (g/g)], ethanol productivity [Qp (g/L•h)], fermentation efficiency [η (%)], D-xylose consumption (%), cell concentration (g/L), ethanol concentration (g/L) and xylitol concentration (g/L) in D-xylose culture medium assays.
| Yeast species | Yeast strain | D-xylose consumption (%)1 | Cells (g/L) | Yp/s et (g/g)2 | Qp (g/L•h)3 | Η (%)4 | Ethanol concentration(g/L) | Yp/s xy (g/g)5 | Xylitol concentration(g/L) | FermentationTime (h)6 |
| Candida lignosa | CBS 4705 | 76.2 | 7.7 | 0.40 | 0.60 | 79.4 | 14.5 | 0.03 | 1.0 | 24 |
| Scheffersomyces stipitis | NRRL Y-7124 | 89.0 | 10.9 | 0.35 | 0.62 | 69.5 | 15.0 | 0.02 | 1.3 | 24 |
| S. stipitis | UFMG-XMD-15.2 | 84.5 | 12.9 | 0.28 | 0.51 | 55.2 | 12.3 | 0.04 | 1.9 | 24 |
| S. stipitis | UFMG-HMD-32.1 | 98.8 | 14.2 | 0.22 | 0.23 | 44.1 | 11.1 | – | – | 48 |
| C. amazonensis sp. nov. | UFMG-XMD-24.1 | 99.9 | 10.6 | 0.08 | 0.08 | 15.3 | 4.0 | 0.59 | 25.2 | 48 |
| C. amazonensis sp. nov. | UFMG-XMD-26.2 | 99.8 | 10.7 | 0.08 | 0.08 | 14.6 | 4.0 | 0.58 | 25.2 | 48 |
| C. amazonensis sp. nov. | UFMG-HMD-26.3 | 99.9 | 10.7 | 0.07 | 0.08 | 13.4 | 3.7 | 0.57 | 24.8 | 48 |
| C. amazonensis sp. nov. | UFMG-XMD-40.2 | 99.9 | 11.8 | 0.07 | 0.08 | 14.4 | 3.8 | 0.55 | 23.7 | 48 |
| C. amazonensis sp. nov. | UFMG-XMD-40.3 | 99.9 | 11.1 | 0.07 | 0.08 | 14.0 | 3.7 | 0.56 | 23.9 | 48 |
| Spathaspora passalidarum | UFMG-HMD-1.1 | 98.4 | 8.7 | 0.36 | 0.75 | 70.0 | 18.0 | 0.03 | 1.5 | 24 |
| S. passalidarum | UFMG-HMD-1.3 | 98.1 | 9.8 | 0.35 | 0.72 | 68.4 | 17.2 | 0.04 | 2.2 | 24 |
| S.passalidarum | UFMG-HMD-2.1 | 98.4 | 10.7 | 0.31 | 0.62 | 61.0 | 15.0 | 0.02 | 1.1 | 24 |
| S. passalidarum | UFMG-HMD-10.2 | 98.4 | 10.6 | 0.33 | 0.69 | 65.4 | 16.6 | 0.02 | 1.2 | 24 |
| S. passalidarum | UFMG-HMD-14.1 | 98.3 | 10.2 | 0.37 | 0.68 | 71.6 | 16.4 | 0.02 | 1.1 | 24 |
| S. passalidarum | UFMG-HMD-16.2 | 98.3 | 9.9 | 0.33 | 0.64 | 64.2 | 15.3 | 0.02 | 1.0 | 24 |
| Spathaspora sp. 1 | UFMG-XMD-16.2 | 86.8 | 7.4 | 0.33 | 0.27 | 65.4 | 13.1 | 0.21 | 7.8 | 48 |
| Spathaspora sp. 1 | UFMG-HMD-16.3 | 84.0 | 6.3 | 0.27 | 0.22 | 53.8 | 10.7 | 0.17 | 6.7 | 48 |
| Spathaspora sp. 2 | UFMG-XMD-23.2 | 89.8 | 7.4 | 0.26 | 0.21 | 50.8 | 10.2 | 0.19 | 7.0 | 48 |
| Spathaspora sp. 3 | UFMG-HMD-19.3 | 55.2 | 5.6 | 0.13 | 0.07 | 26.2 | 3.3 | 0.16 | 3.9 | 48 |
| Candida sp 1 | UFMG-HMD-23.3 | 60.2 | 9.3 | 0.18 | 0.10 | 35.8 | 4.9 | 0.13 | 3.3 | 48 |
| Candida sp 1 | UFMG-HMD-25.1 | 52.3 | 9.0 | 0.14 | 0.06 | 27.0 | 3.1 | 0.22 | 4.6 | 48 |
1
D-xylose consumption (%) – percentage of initial D-xylose consumed.
2
Yp/s et (g/g) – ethanol yield: correlation between ethanol (ΔPethanol) produced and D-xylose (ΔSxylose) consumed.
3
Qp (g/L•h) – ethanol productivity: ratio of ethanol concentration (g/L) and fermentation time (h).
4
η (%) – fermentation efficiency: percentage of the maximum theoretical ethanol yield (0.51 g ethanol/g D-xylose).
5
Yp/s xy (g/g) – xylitol yield: correlation between xylitol (ΔPxylitol) produced and D-xylose (ΔSxylose) consumed.
6
Time when the maximum ethanol production (g/L) value was attained or time of the end of the fermentation experiment.