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Table 4 Physiological parameters of strains BP10001, IBB10A02 and IBB10B05 obtained from mixed glucose-xylose fermentation in 15% hydrolyzate

From: Process intensification through microbial strain evolution: mixed glucose-xylose fermentation in wheat straw hydrolyzates by three generations of recombinant Saccharomyces cerevisiae

Parameter BP10001 IBB10A02 IBB10B05
qGlucose (g/gCDW/h)a1 2.81 ± 0.04 1.71 ± 0.05 2.90 ± 0.22
qX ylose (g/gCDW/h) 0.02 ± 0.01 0.23 ± 0.01 0.35 ± 0.02
μmaxa2 0.10 ± 0.01 0.10 ± 0.01 0.19 ± 0.01
YEthanol (g/g) 0.40 0.39 0.39
(YEthanol/available sugars (g/g))b (0.13) (0.38) (0.38)
YGlycerol (g/g) 0.10 0.08 0.08
YXylitol (g/g) 0.04 0.08 0.08
YAcetate (g/g) 0.04 0.04 0.04
YBM (g/g) 0.05 0.04 0.06
C-recovery (%) 103 ± 1 101 ± 1 104 ± 1
  1. Data was obtained from two independent fermentations, mean errors of product coefficients were always below 14%. Fermentation time courses are shown in Figure 3. Fermentation in 15% hydrolyzate: glucose to xylose ratio of approximately 2.a Determined in the first a1 3.5 h and a2 6 hours of fermentation;bYEthanol/available sugars = c (Ethanol produced in 50 h of fermentation)/c (Available glucose and xylose).