used
S. cerevisiae 174 producing up to 8.13 g/l of ethanol after 72 h
fermentation, meanwhile Martin et al. [23] observed a maximum
ethanol concentration of 7.4 g/L using S. cerevisiae ATCC 96581, and
Chandel et al. [24] achieved an ethanol production of
19.45 ± 0.55 g/L from natural S. cerevisiae VS3. Previously, Díaz
Monta~no et al. [25] studied the fermentative capability of five yeast
strains isolated from Agave tequilana Weber juice, founding that
three strains identified as S. cerevisiae were able to produce
5.18 ± 0.15% ethanol after 24 h, showing higher tolerance to ethanol
than the other two strains, which were classified as Kloeckera
africana and K. apiculata, which showed a poor growth and produced
less than 2.90 ± 0.20% ethanol.
usedS. cerevisiae 174 producing up to 8.13 g/l of ethanol after 72 hfermentation, meanwhile Martin et al. [23] observed a maximumethanol concentration of 7.4 g/L using S. cerevisiae ATCC 96581, andChandel et al. [24] achieved an ethanol production of19.45 ± 0.55 g/L from natural S. cerevisiae VS3. Previously, DíazMonta~no et al. [25] studied the fermentative capability of five yeaststrains isolated from Agave tequilana Weber juice, founding thatthree strains identified as S. cerevisiae were able to produce5.18 ± 0.15% ethanol after 24 h, showing higher tolerance to ethanolthan the other two strains, which were classified as Kloeckeraafricana and K. apiculata, which showed a poor growth and producedless than 2.90 ± 0.20% ethanol.
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