TABLE 4.

Carbon balances after fermentation of 50 g of xylose/liter and 20 g of glucose/liter^a

Strain	Amt of C (mmol) (mean ± SD) fromb:							Carbon recovery (%)	Yieldethanol/xylose plus glucosec	Yieldethanol/xylosed	Amt of ethanol (g/liter)
	Glucose	Xylose	Ethanol	Xylitol	Glycerol	Acetic acid	CO2e
CEN.PK2-1C	833 ± 18	46 ± 6	412 ± 30	46 ± 6	71 ± 6	20 ± 3	216	87	0.47 ± 0.02	0	9.5 ± 0.7
TMB3101	640 ± 16	63 ± 7	323 ± 5	39 ± 3	64 ± 3	16 ± 3	170	87	0.46 ± 0.02	0	7.4 ± 0.1
TMB3103	703 ± 14	84 ± 4	359 ± 11	59 ± 3	63 ± 3	24 ± 5	192	89	0.46 ± 0.03	0	8.3 ± 0.3
YUSM1009a	767 ± 17	58 ± 8	382 ± 5	13 ± 2	69 ± 2	18 ± 2	200	83	0.46 ± 0.02	0	8.8 ± 0.2
TMB3102	700 ± 15	192 ± 18	402 ± 19	17 ± 5	56 ± 6	41 ± 15	221	83	0.45 ± 0.03	0	9.2 ± 0.5
TMB3104	707 ± 14	502 ± 25	590 ± 24	30 ± 6	97 ± 3	114 ± 23	352	98	0.49 ± 0.02	0.23 ± 0.02	11.5 ± 0.6

^aDisplayed values are millimoles of C consumed or produced at the maximum ethanol point, and they represent the average values of fermentation based on duplicate experiments. 

^bGlucose and xylose were the substrates in the fermentation. Ethanol, xylitol, glycerol, acetic acid, and CO₂ were the products of fermentation. 

^cResults are millimoles of C from ethanol per millimole of C from xylose plus glucose. Results are means ± standard deviations. 

^dResults are millimoles of C from ethanol per millimole of C from consumed xylose. Ethanol yield on xylose was estimated by subtracting the theoretical ethanol amount (0.67 mmol of C/mmol of C from glucose consumed) formed from glucose from the total amount of ethanol and dividing by the amount of consumed xylose. Results are means ± standard deviations. 

^e1 mmol of C from CO₂ is assumed to be formed for every 2 mmol of C from ethanol and acetic acid.