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 K_La values with the addition of 3 g/L acetic acid at 35°C.

(h^−1)	Maximum ethanol (g/L)	Ethanol yield (g/g)	Highest arabitol (g/L)	Arabitol yield (g/g)	Ethanol productivity (g/L/h)
2.3	3.8 ± 0.1^b	0.270	9.9 ± 0.8^c	0.370	0.106
3.3	5.7 ± 0.5^b	0.338	18.3 ± 1.1^c	0.660	0.158
4.9	4.2 ± 0.1^a	0.321	26.7 ± 2.3^c	0.900	0.175

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.