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45 ± 0.05 (S. cerevisiae) and 0.46 ± 0.05g ethanol per g glucose (Candida sp.). Overall, the results provide a first insight of the fermentation capacities of specific wild-type Candida species, and their potential role in ethanol industries seeking to improve their cost-efficiency. Overall, the results provide a first insight of the fermentation capacities of specific wild-type Candida species, and their potential role in ethanol industries seeking to improve their cost-efficiency. To investigate the effects of intermittently scanned c
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