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. 2012 Aug 13;7(8):e43135. doi: 10.1371/journal.pone.0043135

Table 3. Ethanol yield [Yp/s et (g/g)], xylitol yield [Yp/s xy (g/g)], ethanol productivity [Qp (g/L•h)], fermentation efficiency [η (%)], sugar (D-xylose and glucose) consumption (%), cell concentration (g/L), ethanol concentration (g/L) and xylitol concentration (g/L) in sugarcane bagasse hemicellulosic hydrolysate assays.

Yeast species Yeast strains Sugars 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) Fermentation time (h)6
Candida lignosa CBS 4705 55.3 7.8 0.16 0.05 31.6 4.6 96
Scheffersomyces stipitis NRRL Y-7124 34.9 3.4 0.25 0.10 49.3 4.9 48
S. stipitis UFMG-XMD-15.2 80.9 12.7 0.34 0.20 65.7 14.1 72
Spathaspora passalidarum UFMG-HMD-1.1 84.9 13.4 0.20 0.09 40.0 8.8 96
S. passalidarum UFMG-HMD-14.1 91.0 13.1 0.18 0.10 36.0 9.5 96
Spathaspora sp. 1 UFMG-XMD-16.2 72.9 7.9 0.23 0.10 46.0 9.3 0.57 18.2 96
Spathaspora sp. 2 UFMG-XMD-23.2 68.6 6.4 0.22 0.08 42.4 7.2 0.61 17.1 96
1

Sugar consumption (%) – percentage of the initial D-xylose and glucose consumed.

2

Yp/s et (g/g) – ethanol yield: correlation between ethanol (ΔPethanol) produced and D-xylose and glucose (ΔSsugars) consumed.

3

Yp/s xy (g/g) – xylitol yield: correlation between xylitol (ΔPxylitol) produced and D-xylose (ΔSxylose) consumed.

4

Qp (g/L·h) – ethanol productivity: ratio of ethanol concentration (g/L) and fermentation time (h).

5

η (%) – fermentation efficiency: percentage of the maximum theoretical ethanol yield (0.51 g ethanol/g D-xylose and glucose).

6

Time when the maximum ethanol production (g/L) value was attained or time of the end of the fermentation experiment.