Product Strain Yp/s Cmoli (Cmols)-1 Fermentation conditions C-Source References Ethanol Clostridium thermocellum 0.347 60°C, pH 5-7 cellulose [164]   0.35   pretreated wood [142] Clostridium thermosaccharolyticum 0.26 58-69°C, pH 4.5 oak saw dust hydrolysate (1% H2SO4) [133] Thermoanaerobactersaccharolyticum 0.616 50°C, pH 5,2-5,4 xylose [165] Thermoanaerobactermathranii 0.49 0.55 70°C, pH 4.7-8.8 glucose xylose [156,157]     0.38   wet oxidized wheat straw [23] Butanol Clostridium saccharoper-butylacetonicum 0.51 30°C, pH 5.5 glucose [101] Clostridium thermosaccharolyticum   58-69°C, pH 4.5 starch, glucose oak saw dust hydrolysate (1% H2SO4) [132] [133] Clostridium acetobutylicum 0.55 37°C, pH 4.3-5 glucose [31,83]     0.23   SO2-ethaol-water hydrolyzed spruce [131] Xylitol Debaryomyceshansenii 0.507-0.81 24°C, pH 5.5 hydrolyzed brewery waste [25,102] Itaconic acid A. terreus 0.26 pH 2-3.5- glucose [54] U. maydis 0.196 30°C, pH 4,5-6 glucose [169] Lactic acid Bacillus sp. XZL4 0.98 50°C, 5-6 corn stoverhydrolysate [115] Succinic acid Clostridium thermosuccinogenes 0.43 60°C, pH neutral inulin [119,120]

Table 6: Microorganisms suitable to produce desirable products from SSL.