Table 7.

Fermentation of control media and U. lactuca hydrolysate by C. beijerinckii

Culture	Sugars consumed (g L−1)			Products (g L−1)						Yields
	Glucose	Rhamnose	Xylose	Acetone	Butanol	Ethanol	1,2-PD	Acetic acida	Butyric acid	g ABE g−1 total sugars consumed	g 1,2-PD g−1 rhamnose consumed
CM2-G	32.3	–	–	2	8.5	0.3	–	0.8	0.4	0.3	–
CM2-R	–	7.5	–	0.5	0.2	0.1	2	2.1	1.1	0.1	0.3
CM2-G/R/X	20	7.3	4.5	2.1	7.5	0.2	2.8	0.6	0.3	0.3	0.4
Hydrolysate	14.7	2.8	1.6	2.1	5	0.4	1	<0.1	0.3	0.4	0.3

The sugar concentration at the start of the fermentation was 42.2 g glucose L⁻¹ for CM2-G, 39.7 g L⁻¹ rhamnose for CM2-R and 23.3 g glucose L⁻¹, 13.8 g rhamnose L⁻¹ and 5.2 g xylose L⁻¹ for CM2-G/R/X cultures. The hydrolysate-based cultures contained 15.4 g glucose L⁻¹, 11.5 g rhamnose L⁻¹ and 1.8 g xylose L⁻¹. The data correspond to t = 72 h of fermentation for the CM2 cultures and to t = 148 h of fermentation for the hydrolysate cultures

^aAcetic acid is consumed in the CM2 cultures