Fermentation of D-xylose, xylitol, and D-xylulose by yeasts

Abstract

Fifteen yeasts which can assimilate D-xylose were examined for the ability to convert this pentose to ethanol. In six of the seven genera investigated the conversion was enhanced when air had access to the medium. Therefore, the ability to convert D-xylose to ethanol under these conditions is probably common among yeasts. Growth under the same conditions on xylitol, a putative catabolite of D-xylose, led to only traces of ethanol. The effects of growth on another putative catabolite, D-xylulose, were complex, but some of the strains which were among the better producers of ethanol from D-xylose produced less from D-xylulose.