Fig. 4

Co-culture fermentations of glucuronoxylan. (A) Xylose, (B) xylitol and (C) ethanol concentrations over time from 20 g L^− 1 beechwood GX fermentation by co-culture of XylA strain + XylA-BmXyn11A strains (ratio 1:1) when supplemented with 100 µg/g GX of BmXyn11A and 100 µg/g GX of BoAgu115A using flask fermentations with glycerol locks under oxygen limited conditions in triplicates. (D) ethanol concentrations over time from 20 g L^− 1 xylose or XOs by co-culture of XylA strain + XylA-BmXyn11A strains (ratio 1:1). (E) DASGIP 300 mL batch fermentations of beechwood GX showing xylose consumption or xylitol and ethanol production over time comparing co-culture XylA strain + XylA-BmXyn11A strain and (F) co-culture XylA + XylA-BmXyn11A-Agu115 strain supplemented with 100 µg/g GX BmXyn11A and 50 µg/g GX BoAgu115A. All co-cultures had an initial OD₆₀₀ = 5 for each strain. GX = glucuronoxylan. XOs = xylooligosaccharides.