Table 2.
Products formation and substrates consumption by different yeast strains during the fermentation with SUBH
| Products formation/consumption | SUBH composition | SUBH after 72 h fermentation | |
|---|---|---|---|
| S. cerevisiae H158 | SXYL12 | ||
| Biomass (g/L)a | NS | 13.11 ± 0.67 | 15.94 ± 1.22# |
| Ethanol (g/L) | NS | 5.26 ± 0.45 | 7.12 ± 0.88* |
| Xylitol (g/L) | 0.25 ± 0.03 | 0.31 ± 0.03 | 1.58 ± 0.13** |
| Glucose (g/L) | 13.85 ± 1.24 | NS | NS |
| Xylose (g/L) | 10.03 ± 1.07 | 9.11 ± 1.04 | 4.25 ± 0.41** |
| Arabinose (g/L) | 1.74 ± 0.11 | 1.62 ± 0.13 | 1.65 ± 0.16 |
| Galactose (g/L) | 0.61 ± 0.07 | 0.21 ± 0.03 | 0.49 ± 0.06* |
| Mannose (g/L) | 0.48 ± 0.05 | NS | NS |
aFor all batch fermentations in bioreactor, the SUBH was given a yeast inoculum of 1 g/L (DW)
NS undetected
* P < 0.05; ** P < 0.01; #0.05 < P < 0.10