Possible Interaction: Ethanol and Arabinose

“ Ethanol , besides, increases diffusion of arabinose , which may indicate an unspecific alteration of intestinal permeability.”

“ Arabinose addition combined with a light intensity of 33.75µmol.m-2.s-1 increased the carbohydrate content by 53.8% and theoretically produced 39.1mL·100g-1 ethanol.”

“Notably, the rate and yield of xylose and arabinose co-fermentation to ethanol must be enhanced.”

“… ethanol … l-arabinose could be increased more than 2.5-fold from 0.014 g ethanol h−1 (g dry weight)−1 to 0.036 g … could be increased from 0.24 g ethanol (g consumed l-arabinose)−1 to 0.39 g ethanol (g consumed l-arabinose)−1.”

“…,arabinose … ethanol concentration, 14.7 g l-1 for the xylose reductase/xylitol dehydrogenase strain compared with 11.8 g l-1 for the xylose isomerase … compared with 0.01 g (g cells)-1 h-1 for the xylose reductase/xylitol dehydrogenase strain and the xylose isomerase strain, respectively.”

“However, the on-line post column addition of 15% ethanol to the eluate can increase the signal of the three trace sugars, galactose, arabinose , and mannose up to 17-, 23-, and 11-fold, respectively, and make the corresponding detection limits as 0.04, 0.04, and 0.03 ppm.”

“Their A/X ratios increased with increasing ethanol concentration, and this increase in A/X ratio was reflected in their xylose substitution levels.”

“Though these yeasts produced ethanol concentrations of 4.1 g/L or less, they are potential candidates for mutational enhancement of L-arabinose fermentation.”