Feedstock

Yield, tonnes ha−1

Sugar content, % w/w

Fermentation organism/conditions

Ethanol

Reference

Sugarcane molasses

62 - 74 (Sugarcane) [6]

31% sucrose and 15% invert sugars

New Aule Alcohol yeast and New Aule Baker’s yeast; fermentation at room temperature, pH 4.3 for 72 h, inoculum 1% w/v

Alcohol yeast-74.8 g∙L−1, Yp/s 0.4 g∙g−1 and Baker’s yeast-102.9 g∙L−1, Yp/s 0.7 g∙g−1 from 300 g∙L−1 sugar concentration

[14]

Sugarcane molasses

Saccharomyces species isolated from molasses; fermentation at 30˚C for 144 h, inoculum 0.5 g∙L−1

128.7 g∙L−1, Yp/s 0.6 g∙g−1 from 250 g∙L−1 sugar concentration

[15]

Sugar beet molasses and thick juice

54 - 111 [7]

Total sugars in Sugar beet molasses: 53.0% and in thick juice: 60.0%

Immobilized yeast; fermentation at 30˚C, pH 5.5, 144 h, inoculum 1 g∙L−1

From molasses: Yp/s 0.5 g∙g−1, 96.8%, 83.2 g∙L−1 and from thick juice: Yp/s 0.4 g∙g−1, 90.6%, 132.4 g∙L−1 from 300 g∙L−1 sugar concentration

[16]

Sugar beet raw, thin and thick juice and molasses

In raw juice:13.4%

Thin juice:13.0%

Thick juice: 58.3%

Molasses: 50.1%

Commercial yeast strain; fermentation at 30˚C, 60 h, inoculum 3 g∙L−1

From raw juice: 0.08 v/v Thin juice: 0.08 v/v Thick juice: 0.08 v/v Molasses: 0.07 v/v from an initial sugar concentration of 130 g∙kg−1 media

[17]

Sweet sorghum stalk juice

50 - 62 [6]

Sucrose 12% - 22%

Immobilized S. cerevisiae in bioreactor 5L; fermentation at 37˚C, pH 5, 12 h, inoculums 108 cells∙mL−1

33 mg∙mL−1, yield 98.0%

[19]

Sweet sorghum stalk juice

Immobilized S. cerevisiae in fluidized bed fermenter; fermentation at 32˚C, pH 4, 9 h, inoculum 108 cells∙mL−1

Ethanol content 6.2% v/v; yield 91.6%

[20]

Sweet sorghum juice

S. cerevisiae; fermentation at 30˚C, 48 h, inoculums 5*108 cells∙mL−1

Ethanol 133.5 g∙L−1, 87.6% of the theoretical yield

[22]

Sweet sorghum juice

S. cerevisiae strain BY4741; fermentation at 30˚C, pH 5.2, 48 h, inoculum 5*108 cells∙mL−1

Ethanol 115.2 g∙L−1,

87.1% of the theoretical ethanol yield, Yp/s 0.4 g∙g−1

[21]

Sweet sorghum juice from three varieties: GK-coba; Mn-4508; SS-301

GK-cba: 16.9%, Mn-4508: 17.4%, SS-301: 19.1%

Zymomonas mobilis and S. cerevisiae mixed culture (1:1); fermentation at 30˚C, 4 days, inoculum 5 mL of 48 h old liquid seed cultures

45.2 mL∙L−1; 1075.4 L∙ha−1 46.9 mL∙L−1; 1318.2 L∙ha−1 50.2 mL∙L−1; 1232.6 L∙ha−1

[23]