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. 2017 Oct 27;7:14259. doi: 10.1038/s41598-017-14641-0

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Percentage of sugar consumed by 11 selected yeast strains and the yield of ethanol in different samples. Figure 3a shows the percentage consumption of different sugars used by selected yeast strains. Figure 3b shows the ethanol yield from yeast fermentation on different sugars. Concentration of given sugars was 10 mg/ml individually. Therefore, theoretical maximum ethanol yield was up to 5.11 mg/ml. n = 3.