Table 1 Recently reported fermentation performances of S. cerevisiae with lignocellulosic hydrolysate as the carbon
S. cerevisiae | Description | Feedstock | Initial sugar concentration | Stress factors | Ethanol conc. (g/L) | YE/S (g/g) | Refs. |
|---|---|---|---|---|---|---|---|
TP1 | TFA7 PGK1P-PAD1-PGK1T ShBle ENO1P-ICT1-ENO1T | 2% synthetic media + 40% v/v concentrated hardwood spent sulphite liquor | Glucose 34.70 g/L xylose 92.70 g/L | Weak acids 15.70 g/L, furans 2.30 g/L, phenolics 2.00 g/L | 12.20 | 0.26 | [26] |
s6H3T10 | UBI4P-HAA1-HAA1T UBI4P-TYE7-TYE7T | Corn stover | Glucose 93.88 g, xylose 14.81 g (Each kilogram of pretreated slurry) | Acetic acid 2.82 g, formic acid 1.53 g, furfural 0.21 g, 5-HMF 0.37 g, total phenols 2.33 g (Each kilogram of pretreated slurry) | 47.50 | 0.44 | [27] |
MEC1133 | PE-2, gre3::natMX4/gre3::kanMX4, pMEC149 | Paulownia elongata x fortunei | Glucose < 5.00 g/L, xylose 55.80 g/L | Formic acid 0.71 g/L, acetic acid 5.67 g/L, levulinic acid 1.03 g/L, HMF 0.69 g/L, furfural 0.65 g/L, total phenols 8.25 g/L | 14.20 | 0.33 | [28] |
XUSAE57 | BY4741/xylA3*/TAL1/XKS1/△gre3/△pho13/evolved | Sugarcane bagasse | Glucose 26.20 g/L xylose 27.70 g/L | Acetic acid 2.50 g/L, phenolics 0.80 g/L | ~ 23.00 | 0.49 | [29] |
PE-HAA1/PRS3 | PE-2ΔGRE3, pMEC9003 | Paulownia tomentosa | Glucose 30.00 g/L, xylose 11.30 g/L | Acetic acid 5.84 g/L, furfural 1.96 g/L, HMF 0.72 g/L | 8.15 | – | [11] |
RED | Commercial S. cerevisiae (Fermentis) | Sugarcane bagasse | Glucose 18.8 g/L xylose 8.38 g/L | Formic acid 0.05 g/L, acetic acid 2.00 g/L, HMF 0.04 g/L, furfural 0.10 g/L, phenol 0.02 g/L, vanillin 0.13 g/L, acetovanillone 0.08 g/L | 4.80 | 0.40 | [30] |
AR5 | Tequila must (Agave tequilana) | Wheat straw | Glucose 14.52 g/L xylose 6.36 g/L | Acetic acid 1.78 g/L, HMF 0.57 g/L, furfural 0.25 g/L, vanillin 0.26 g/L | 2.40 | 0.21 | [30] |
SXA-R2P-E | xylA*3/TAL1/XKS1/Δgre3/ Δpho13/evolved | Rice straw | Glucose 27.7 g/L xylose 20.20 g/L | Acetic acid, 1.00 g/L, phenolics 0.80 g/L, furfural 0.20 g/L | 20.70 | 0.46 | [31] |
SXA-R2P-E | xylA*3/TAL1/XKS1/Δgre3/ Δpho13/evolved | Oak | Glucose 26.80 g/L xylose 16.00 g/L | Acetic acid 6.10 g/L, phenolics 1.30 g/L, furfural 0.60 g/L | 17.70 | 0.43 | [31] |
MEC1133 | PE-2, gre3::natMX4/gre3::kanMX4, pMEC149 | Corn cob | Glucan 34.4% Xylan 29.0% | Acetic acid 4.20 g/L, furfural 2.40 g/L, HMF 0.20 g/L | 25.50 | 0.47 | [32] |
TMB 3001 | XYL1/XYL2/XKS1 | Fresh bagasse H205 | Total sugar 33.20 g/L | Acetic acid 4.00 g/L, formic acid 0.80 g/L, furfural 1.10 g/L, HMF 0.20 g/L, vanillin 4.10 g/L | 8.80 | 0.26 | [33] |
TMB 3001 | XYL1/XYL2/XKS1 | Fresh bagasse H215 | Total sugar 26.60 g/L | Acetic acid 4.50 g/L, formic acid 1.40 g/L, furfural 1.60 g/L, HMF 0.50 g/L, vanillin 4.50 g/L | 6.00 | 0.22 | [33] |