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We used commercial bakers' yeast (Saccharomyces cerevisiae ) to study the conversion ofd -xylulose to ethanol in the presence ofd -xylose. The rate of ethanol production increased with an increase in yeast cell density. The optimal temperature ford -xylulose fermentation was 35°C, and the optimal pH range was 4 to 6. The fermentation ofd -xylulose by yeast resulted in the production of ethanol as the major product; small amounts of xylitol and glycerol were also produced. The production of xylitol was influenced by pH as well as temperature. High pH values and low temperatures enhanced xylitol production. The rate ofd -xylulose fermentation decreased when the production of ethanol yielded concentrations of 4% or more. The slow conversion rate ofd -xylulose to ethanol was increased by increasing the yeast cell density. The overall production of ethanol fromd -xylulose by yeast cells under optimal conditions was 90% of the theoretical yield.

d -Xylulose Fermentation to Ethanol by Saccharomyces cerevisiae