Table 2.

Characterization of the newly isolated yeast strains cultivated in flasks

Groups	Species	Fermentation time (h)	x (g L−1)	YL/x(%, wt/wt)	S (g L−1)	Yx/S
I: Candida	C. ethanolica M1	72	5.6 ± 0.1	12.3 ± 0.5	8.6 ± 0.2	0.26
		96	6.0 ± 0.5	12.9 ± 0.4	2.0 ± 0.1	0.21
	C. boidinii EL1	72	7.5 ± 0.2	8.5 ± 0.0	0.8 ± 0.2	0.26
		96	8.6 ± 0.9	9.5 ± 1.7	0.2 ± 0.0	0.29
	C. metapsilosis EL2	72	8.5 ± 0.2	10.9 ± 0.9	9.8 ± 0.5	0.42
		96	8.9 ± 0.3	12.9 ± 1.0	8.0 ± 0.1	0.40
	C. parapsilosis LV2	72	7.6 ± 0.5	8.6 ± 0.4	13.6 ± 0.1	0.46
		96	7.7 ± 0.3	11.4 ± 2.0	13.1 ± 0.5	0.46
	C. pararugosa BM24	72	4.6 ± 0.1	9.4 ± 0.2	22.1 ± 0.4	0.58
		96	5.2 ± 0.4	9.2 ± 0.3	20.0 ± 0.3	0.52
II:Pichia	Strain M3	72	4.5 ± 0.2	16.1 ± 0.3	14.3 ± 0.4	0.28
		96	4.3 ± 0.3	13.8 ± 0.9	9.6 ± 0.2	0.21
	Strain M31	72	4.3 ± 0.2	15.3 ± 0.7	10.5 ± 0.0	0.22
		96	4.0 ± 0.2	13.1 ± 0.4	6.4 ± 0.8	0.17
	P. membranifaciens O2	72	5.2 ± 0.3	11.0 ± 1.5	11.3 ± 0.8	0.28
		96	5.4 ± 0.3	11.8 ± 1.6	6.5 ± 0.3	0.23
	P. membranifaciens LC1R	72	5.1 ± 0.3	14.6 ± 0.2	11.5 ± 0.1	0.28
		96	5.3 ± 0.3	11.9 ± 0.4	7.4 ± 0.3	0.24
	P. manshurica EP2	72	4.9 ± 0.2	11.8 ± 0.8	9.9 ± 0.4	0.25
		96	5.1 ± 0.3	10.9 ± 0.5	3.7 ± 1.0	0.19
	P. manshurica V6	72	3.8 ± 0.1	15.4 ± 0.6	13.2 ± 0.8	0.23
		96	3.6 ± 0.3	14.8 ± 0.7	9.1 ± 0.3	0.17
	P. anomala EC28	72	8.1 ± 0.2	16.1 ± 1.0	0.2 ± 0.0	0.27
		96	8.3 ± 0.3	13.4 ± 0.9	0.2 ± 0.0	0.28
	P. etchellsii BM1	72	4.9 ± 0.1	25.1 ± 0.2	15.3 ± 0.7	0.33
		96	4.9 ± 0.2	23.1 ± 0.5	11.4 ± 0.3	0.26
II: Kluyveromyces	K. marxianus CC1	72	6.0 ± 0.3	12.7 ± 1.0	0.3 ± 0.0	0.20
		96	5.7 ± 0.3	10.4 ± 1.3	0.3 ± 0.0	0.19

Representation of biomass (x, g L⁻¹), remaining substrate (glucose‐ S, g L⁻¹), lipid in dry biomass (L/x, %, w/w), and cell mass yield (g biomass/g substrate, Y_x/S). Data are presented as mean values from duplicate experiments.

Culture conditions as in Fig. 2.