The Improvement of Bioethanol Production by Pentose-Fermenting Yeasts Isolated from Herbal Preparations, the Gut of Dung Beetles, and Marula Wine

Table 4

Fermentation of L-arabinose by the adapted strains of M. caribbica in the presence of 3 g/L acetic acid at 35°C.

Strain number	Maximum ethanol (g/L)	Ethanol yield (g/g)	Maximum arabitol (g/L)	Arabitol yield (g/g)	Ethanol productivity (g/L/h)
Mu 2.2f	4.3 ± 0.60^a	0.160	20.4 ± 3.1^d	0.680	0.180
D28L3	0.8 ± 0.01^b	0.030	22.2 ± 3.07^c	0.783	0.022
D14YE1	1.2 ± 0.86^a	0.050	21.6 ± 0.44^c	0.764	0.050
D14YE6	0.8 ± 0.18^a	0.030	22 ± 1.37^d	0.733	0.033

Ethanol and L-arabitol yields are reported at maximum ethanol or L-arabitol concentrations. a: after 24 hours of fermentation; b: after 48 hours of fermentation; c: after 72 hours of fermentation; d: after 96 hours of fermentation.