TABLE 3

Fermentation parameters and products for non-Saccharomyces yeasts in sequential inoculation experiments in CDGJa

StrainEthanol yield (g ethanol/g sugar)% sugar consumed% (vol/vol) ethanolConcn (g/liter)
GlycerolAcetic acidMalic acidSuccinic acid
AWRI16310.51a ± 0.01100a ± 0.012.8a ± 0.26.9a ± 0.10.4a ± 0.03.1a ± 0.01.2a ± 0.0
AWRI11490.46c ± 0.00100a ± 0.011.5d ± 0.17.8d ± 0.00.0b ± 0.03.9d ± 0.31.7b ± 0.1
AWRI16560.47b ± 0.01100a ± 0.012.1bc ± 0.18.3b ± 0.40.0b ± 0.13.8d ± 0.51.6b ± 0.1
AWRI4420.48b ± 0.01100a ± 0.012.2b ± 0.28.5b ± 0.50.4a ± 0.21.5b ± 0.02.2c ± 0.2
AWRI11590.49ab ± 0.0299.3b ± 0.212.3b ± 0.312.7c ± 1.00.4a ± 0.02.3c ± 0.41.0a ± 0.2
  • a The initial sugar concentration was 200 g/liter. Values are means ± standard deviations of three independent replicates. Shared superscript letters without italics in the same column indicate no significant difference; different superscript letters in the same column indicate that differences are significant (LSD test, P < 0.05).