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Table 1 Ethanol production by the ethanol-tolerant mutant and the wild-type in molasses medium and molasses medium with 5% (v/v) initial ethanol supplementation at 37°C for 72 h

From: Improvement of ethanol production by ethanol-tolerant Saccharomyces cerevisiae UVNR56

Strain

Molasses medium

Molasses medium with added ethanol**

Ethanol1% (v/v)

Productivity (g/l/h)

Theoretical* yield (%)

Biomass (g/l)

Ethanol1% (v/v)

Productivity (g/l/h)

Theoretical*yield (%)

Biomass (g/l)

NR1

8.6 ± 0.2a (48 h)

1.4 ± 0.04a

83.3a

11.1 ± 0.3a

7.5 ± 0.2a (72 h)

0.8 ± 0.04a

72.6a

8.9 ± 0.1a

UVNR56

10.3 ± 0.1b (48 h)

1.7 ± 0.02b

98.7b

12.9 ± 0.2b

10.1 ± 0.1b (60 h)

1.4 ± 0.02

97.9b

10.8 ± 0.2b

  1. Different letters (a and b) in each column indicate significant differences between the yeast strains (p < 0.05).
  2. 1The time points indicate the maximum ethanol concentrations produced by the yeast strains.
  3. *The following theoretical values have been used for calculation (g ethanol/ g sugar): sucrose, 0.538; maltose, 0.538; glucose, 0.511; fructose, 0.511. The values of composition of fermentable sugars in molasses (78% (w/v)) have been used for calculation (% w/w): sucrose, 33.5; fructose, 12.6; glucose, 10.2; maltose, 0.03. Theoretical yield of undiluted molasses = 0.296 g ethanol/ g molasses.
  4. **Ethanol production = final ethanol - ethanol added to the medium.