Session 3 Bioprocessing Research

Applied Biochemistry and Biotechnology

, Volume 45, Issue 1, pp 569-584

First online:

Arabinose utilization by xylose-fermenting yeasts and fungi

  • James D. McMillanAffiliated withAlternative Fuels Division, National Renewable Energy Laboratory
  • , Brian L. BoyntonAffiliated withAlternative Fuels Division, National Renewable Energy Laboratory

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access


Various wild-type yeasts and fungi were screened to evaluate their ability to fermentl-arabinose under oxygen-limited conditions when grown in defined minimal media containing mixtures ofl-ara-binose,d-xylose, andd-glucose. Although all of the yeasts and some of the fungi consumed arabinose, arabinose was not fermented to ethanol by any of the strains tested. Arabitol was the only major product other than cell mass formed froml-arabinose; yeasts converted arabinose to arabitol at high yield. The inability to fermentl-arabinose appears to be a consequence of inefficient or incomplete assimilation pathways for this pentose sugar.

Index Entries

l-arabinose pentose metabolism ethanol fermentation