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

Table 8

Comparison of ethanol production by the adapted M. caribbica Mu 2.2f with other reported L-arabinose fermenting yeasts.

Species	Yeast strain	(g/g)^a	Qp^et (g/L/h)^b	Maximum ethanol (g/L)	Time (hours or days)^c	References
M. caribbica	Mu 2.2f	0.338	0.660	5.7	36 hrs	This study
M. caribbica	D14YE6	0.120	0.051	3.7	72 hrs	This study
Debaryomyces nepalensis	NCYC 3413	0.03	0.020	2.43	120 hrs	[54]
Candida sp.	NY7122	0.040	0.031	0.75	72 hrs	[45]
Ambrosiozyma monospora	NRRL Y-148	0.150	0.014	4.1	12 days	[33]
M. caribbica	5XY2	0.011	0.005	0.6	120 hrs	[35]

^aEthanol yield, (g/g): the relationship between ethanol () formed from consumed L-arabinose (). ^bEthanol productivity, Qp^et (g/L/h): correlation between ethanol titre (g/L) and fermentation time (h). ^cFermentation time at which maximum ethanol (g/L) was produced towards the end or at the end of the fermentation process.