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

Table 9

Comparison of L-arabitol production by adapted M. caribbica Mu 2.2f with previously reported L-arabitol producing yeasts.

Yeast	Yeast strain	(g/g)^a	Qp^ara (g/L/h)^b	Maximum arabitol (g/L)	Time (hours)^c	References
M. caribbica	Mu 2.2f	0.900	0.175	26.7	96	This study
M. caribbica	D14YE6	0.230	0.096	6.9	72	This study
Candida tropicalis	NRRL Y-11860	1.02	0.091	8.4	92	[57]
M. caribbica	5XY2	0.010	0.002	0.37	120	[35]
Candida sp.	NY7122	0.537	0.148	10.69	72	[45]
C. arabinofermentans	PYCC 5603^T	0.600	0.200	58	270	[58]

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