Applied Biochemistry and Biotechnology

, Volume 45, Issue 1, pp 569–584

Arabinose utilization by xylose-fermenting yeasts and fungi

  • James D. McMillan
  • Brian L. Boynton
Session 3 Bioprocessing Research

DOI: 10.1007/BF02941831

Cite this article as:
McMillan, J.D. & Boynton, B.L. Appl Biochem Biotechnol (1994) 45: 569. doi:10.1007/BF02941831


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 

Copyright information

© Humana Press Inc. 1994

Authors and Affiliations

  • James D. McMillan
    • 1
  • Brian L. Boynton
    • 1
  1. 1.Alternative Fuels DivisionNational Renewable Energy LaboratoryGolden

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