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

Table 5

Fermentation of L-arabinose by the adapted strains of M. caribbica in the presence of 3 g/L acetic acid at 37°C.

Stain 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	1.7 ± 0.12^b	0.221	2.2 ± 0.4^b	0.117	0.047
D28L3	0.6 ± 0.01^b	0.040	19.2 ± 0.11^d	0.792	0.017
D14YE1	0.7 ± 0.01^a	0.060	6.6 ± 0.71^c	0.299	0.029
D14YE6	0.8 ± 0.18^a	0.046	2.2 ± 0.008^d	0.088	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.