# Table 3 Summary of the fermentation performance during the shake flask fermentations

4 g L−1acetic acid

pH

5.0

5.5

6.0

Ethanol yield (g/g consumed sugars)

0.44 ± 0.01 A

0.43 ± 0.00 A B

0.40 ± 0.02C

Ethanol yield (% of theoretical)

85.5 ± 1.2

83.8 ± 0.6

78.5 ± 3.6

Glycerol yield (g/g consumed sugars)

0.043 ± 0.007

0.042 ± 0.002

0.045 ± 0.004

Consumed xylose (%)

27.4 ± 1.9C

38.7 ± 2.5 A

50.2 ± 1.2 B

Xylitol production (% of consumed xylose)

23.9 ± 0.2

25.2 ± 4.0

28.5 ± 2.6

Calculated carbon recovery a (including cell growth)

0.99 ± 0.00

0.99 ± 0.01

0.97 ± 0.04

8 g L −1 acetic acid

pH

5.0

5.5

6.0

Ethanol yield (g/g consumed sugars)

0.43 ± 0.03 A D

0.43 ± 0.01 A D

0.42 ± 0.01 B C D

Ethanol yield (% of theoretical)

84.9 ± 5.4

84.5 ± 1.9

82.3 ± 0.9

Glycerol yield (g/g consumed sugars)

0.039 ± 0.009

0.042 ± 0.003

0.046 ± 0.000

Consumed xylose (%)

10.7 ± 1.2 D

37.0 ± 0.6 A

48.0 ± 2.0 B

Xylitol production (% of consumed xylose)

32.1 ± 7.8

23.8 ± 0.7

27.2 ± 2.0

Calculated carbon recovery * (including measured cell growth)

0.95 ± 0.04

0.99 ± 0.01

1.01 ± 0.02

1. *Carbon recovery calculated according to Eq. 5 in material and methods, with CO2 estimated based on ethanol production.
2. Yields are based on the final (48 hour) values, and standard deviations are based on duplicate experiments. All statistically compared mean values are denoted with one or several letters (A, B, C, D). Values labeled with the same letter are not significantly different at a confidence level of 95%. Note that in this table, yields for all six set-ups are compared.