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Table 3 Glucose utilization and ethanol yield of strain 5 and strain 6

From: Notable mixed substrate fermentation by native Kodamaea ohmeri strains isolated from Lagenaria siceraria flowers and ethanol production on paddy straw hydrolysates

Treatment Glucose (g L−1) Ethanol yield (g g−1)
Strain 5
 Time (h) 96 108 120 96 108 120
0.1% yeast  extract + 0.1% peptone 90.40 ± 16.6 97.95 ± 1.8 88.90 ± 17.2 0.16 ± 0.04 0.28 ± 0.05 0.20 ± 0.09
 0.5% yeast extract 99.97 ± 0.06 100 100 0.16 ± 0.09 0.25 ± 0.06 0.28 ± 0.12
 1% yeast extract + 1% peptone 97.74 ± 3.71 99.91 ± 0.16 100 0.13 ± 0.02 0.12 ± 0.02 0.12 ± 0.02
Strain 6
 0.1% yeast extract + 0.1% peptone 100 99.9 ± 0.17 100 0.12 0.14 ± 0.01 0.12 ± 0.02
 0.5% yeast extract 99.18 ± 1.42 100 100 0.22 ± 0.05 0.24 ± 0.12 0.13
 1% yeast extract + 1% peptone 100 99.83 ± 0.21 100 ± 0.01 0.24 ± 0.14 0.31 ± 0.10 0.20 ± 0.10
 SEm (±) 1.61 0.23 1.71 0.02 0.02 0.02
 CD @5% 4.46 0.64 4.73 0.05 0.06 0.05
  1. Ethanol yield (g g−1) = {concentration of ethanol produced (g L−1)/concentration of sugar consumed (g L−1)}
  2. SE m standard error of mean, CD critical difference