Research Article
The Improvement of Bioethanol Production by Pentose-Fermenting Yeasts Isolated from Herbal Preparations, the Gut of Dung Beetles, and Marula Wine
Table 7
Fermentation of L-arabinose by the adapted strain of M. caribbica Mu 2.2f at different KLa values with the addition of 3 g/L acetic acid at 35°C.
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The ethanol and L-arabitol yields are reported at maximum ethanol or L-arabitol concentrations. a: after 24 hours of fermentation; b: after 36 hours of fermentation; c: after 120 hours of fermentation. |