Table 2 Comparison of fermentation assays optimal conditions with similar studies
Microorganism | Initial sugar concentration (g L−1) | Sugar consumption (g L−1) | Net sugar consumption (%) | Ethanol (g L−1) | Ethanol yield (%) | Ethanol productivity (g L−1 h−1) | Acetic acid (g L−1) | Reference |
|---|---|---|---|---|---|---|---|---|
Candida sp. | 5.0 ± 0.3 | 3.6 ± 0.2 | 75.2 ± 0.2 | 2.2 ± 0.1 | 85.8 ± 0.01 | 0.150 ± 0.01 | 1.38 ± 0.05 | This study |
Saccharomyces cerevisiae S288C | 5.0 ± 0.3 | 4.2 ± 0.4 | 87.2 ± 0.4 | 2.1 ± 0.1 | 81.7 ± 0.02 | 0.129 ± 0.06 | 1.45 ± 0.10 | |
Clostridium acetobutylicum (MTCC India) | 31.45 | ND | ND | 1.0 | 6.2 | 0.0083 | ND | Kallarakkal et al. [48] |
S. cerevisiae KL17 | 13.5 | 8.5 | 63 | 3.5 | 50.7 | 0.318 | ND | Seon et al. [37] |
S. cerevisiae (Cameo S.p.A™) | 13.0 | 12.1 ± 0.6 | 92.6 ± 4.4 | 4.9 ± 0.1 | 75.0 | 0.383 ± 0.10 | 0.69 ± 0.06 | de Farias Silva et al. [11] |
Clostridium saccharoperbutylacetonicum N1–4 | 16.6 | ND | ND | 0.5 ± 0.1 | 6.2 ± 0.02 | 0.030 ± 0.06 | ND | Castro et al. [38] |