TABLE 2

Fermentation parameters and products for candidate non-Saccharomyces yeasts in sequential inoculation experiments to reduce ethanol yieldsa

StrainEthanol yield (g ethanol/g sugar)% sugar consumed% (vol/vol) ethanolConcn (g/liter)
GlycerolAcetic acidMalic acidSuccinic acid
AWRI16310.47 ± 0.0299.7 ± 0.29.0 ± 0.36.2 ± 0.20.5 ± 0.00.3 ± 0.10.3 ± 0.1
AWRI1149b0.36 ± 0.0297.9 ± 3.16.9 ± 0.010.1 ± 1.00.0 ± 0.01.2 ± 0.21.0 ± 0.3
AWRI8630.38 ± 0.0352.3 ± 2.64.5 ± 0.35.1 ± 0.30.4 ± 0.01.1 ± 0.00.6 ± 0.0
AWRI11520.39 ± 0.0478.9 ± 3.75.8 ± 0.87.4 ± 1.30.0 ± 0.00.6 ± 0.50.7 ± 0.2
AWRI1159b0.42 ± 0.0199.7 ± 0.07.8 ± 0.216.2 ± 0.70.0 ± 0.00.5 ± 0.00.8 ± 0.0
AWRI1656b0.42 ± 0.0193.5 ± 6.45.8 ± 0.611.5 ± 0.80.3 ± 0.01.1 ± 0.20.9 ± 0.1
AWRI11030.44 ± 0.0164.6 ± 3.65.6 ± 0.26.0 ± 0.30.5 ± 0.00.2 ± 0.00.5 ± 0.0
AWRI12200.44 ± 0.0374.7 ± 0.75.5 ± 0.77.2 ± 0.80.6 ± 0.10.6 ± 0.00.3 ± 0.1
AWRI7470.44 ± 0.0177.8 ± 1.16.4 ± 0.04.5 ± 0.00.1 ± 0.00.5 ± 0.00.0 ± 0.0
AWRI10470.44 ± 0.0290.1 ± 1.57.7 ± 0.68.3 ± 1.20.5 ± 0.11.0 ± 0.20.5 ± 0.1
AWRI442b0.46 ± 0.0194.7 ± 0.68.3 ± 0.09.7 ± 0.31.4 ± 0.00.5 ± 0.20.4 ± 0.4
AWRI10430.46 ± 0.0191.0 ± 1.88.0 ± 0.116.2 ± 0.70.0 ± 0.00.5 ± 0.00.8 ± 0.0
AWRI10050.47 ± 0.0089.6 ± 6.17.9 ± 0.511.8 ± 0.11.1 ± 0.10.8 ± 0.00.5 ± 0.0
AWRI10520.47 ± 0.0198.7 ± 0.98.8 ± 0.19.7 ± 0.20.9 ± 0.01.0 ± 0.20.7 ± 0.0
AWRI1410.48 ± 0.0573.0 ± 4.46.6 ± 0.05.9 ± 0.90.0 ± 0.00.4 ± 0.10.3 ± 0.1
AWRI2580.50 ± 0.0196.4 ± 0.19.6 ± 0.17.2 ± 0.10.5 ± 0.10.7 ± 0.10.5 ± 0.0
  • a The initial sugar concentration was 150 g/liter. The values shown are means ± standard deviations of three independent replicates.

  • b Strains chosen for sequential inoculation experiments in CDGJ.