Table 2.

Ethanol production from D-xylose and L-arabinose by fourteen yeasts able to ferment both sugars.

Yeast	Maximum ethanol from L-arabinose (g/L)	Maximum ethanol from D-xylose (g/L)	Time (hours) for L-arabinose	Time (hours) for D-xylose
C. tropicalis Kp42ey	0.6 ± 0.03	1.0 ± 0.38	96	48
C. terrestris C11Y	0.6 ± 0.01	0.8 ± 0.03	72	48
C. terrestris C12Y	0.6 ± 0.05	0.8 ± 0.01	72	24
C. terrestris CW1	0.5 ± 0.00	0.9 ± 0.05	72	48
C. terrestris CW2	0.5 ± 0.00	0.7 ± 0.01	48	48
M. caribbica D4WPO1	0.5 ± 0.01	0.9 ± 0.10	96	48
M. caribbica D14W2	1.9 ± 0.12	1.2 ± 0.20	72	48
M. caribbica D14YE1	0.5 ± 0.00	0.8 ± 0.02	72	48
M. caribbica D14YE2	0.6 ± 0.03	0.8 ± 0.03	72	48
M. caribbica D14YE6	3.9 ± 0.83	0.9 ± 0.12	72	48
M. caribbica D28L3	0.5 ± 0.01	0.9 ± 0.13	72	24
M. caribbica D28L4	0.5 ± 0.01	0.9 ± 0.02	48	48
M. caribbica Mu 2.2f	0.7 ± 0.21	0.8 ± 0.52	72	48
S. stipitis NRRL Y-7124	0.5 ± 0.01	4.5 ± 0.02	72	24