Product Strain Yp/s Cmoli (Cmols)-1 Fermentation conditions C-Source References Butanol Clostridium thermosaccharo-lyticum   58-69°C, pH neutral starch, glucose [132,168] Lactic acid Alkalibacteriumsubtropicum   NaCl 0-17% w/v, pH 7.5-9.5 various carbohydrates, organic acids [110]   Marinilactibacilluspsychrotolerans 0.99 NaCl 0-20.5% w/v, pH 6-10 glucose [116] Xylitol Debaryomyceshansenii 0.57 24°C, pH 8 xylose [102] PHB Haloferaxmediderranei 0.33 g g-1 0.9 mol mol-1 37°C, pH 7-8 starch glycerol [97,125,126]   Halomonasboliviensis 0.1 g g-1 NaCl0-25% w/v, pH 6-11, hydrolyzed wheat bran [99,128]   Halomonaselongata   NaCl 0-20% w/v, pH 5-10; glucose, mannose, xylose, … [99,129]

Table 5: Microorganisms suitable to produce desirable products from BL.