使用六种不同的酵母来研究它们的葡萄糖和木糖代谢，主要是它们产生乙醇和木糖醇的能力。使用的菌株是Candida guilliermondii、Debaryomyces hansenii、Saccharomyces cerevisiae、Kluyveromyces marxianus、Meyerozyma guilliermondii和Clavispora lusitaniae，四种分离自农村梅斯卡尔发酵设施。当底物为葡萄糖时，它们都产生乙醇。当在含有木糖而不是葡萄糖的培养基中培养时，只有K. marxianus和M. guilliermondii能够从木糖生产乙醇。另一方面，它们都可以从木糖中产生一些木糖醇，但在这方面最活跃的是K. marxianus、M. guilliermondii、C. lusitaniae和C. guilliermondii，木糖醇产量最高。还研究了所有菌株吸收葡萄糖和木糖的能力。木糖在不同程度上在所有酵母中产生了氧化还原失衡。呼吸能力也用葡萄糖或木糖进行了研究，其中C. guilliermondii、D. hansenii、K. marxianus和M. guilliermondii在木糖中生长时表现出更高的抗氰呼吸作用。酸性环境 (pH 4) 既没有增强木糖转运也没有增强木糖醇生产，这可以解释为缺乏用于木糖转运的质子/糖同向转运体机制，除了C. lusitaniae。木糖产生的影响及其大小取决于所研究酵母的背景和研究条件。

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Six different yeasts were used to study their metabolism of glucose and xylose, and mainly their capacity to produce ethanol and xylitol. The strains used were Candida guilliermondii, Debaryomyces hansenii, Saccharomyces cerevisiae, Kluyveromyces marxianus, Meyerozyma guilliermondii and Clavispora lusitaniae, four isolated from a rural mezcal fermentation facility. All of them produced ethanol when the substrate was glucose. When incubated in a medium containing xylose instead of glucose, only K. marxianus and M. guilliermondii were able to produce ethanol from xylose. On the other hand, all of them could produce some xylitol from xylose, but the most active in this regard were K. marxianus, M. guilliermondii, C. lusitaniae, and C. guilliermondii with the highest amount of xylitol produced. The capacity of all strains to take up glucose and xylose was also studied. Xylose, in different degrees, produced a redox imbalance in all yeasts. Respiration capacity was also studied with glucose or xylose, where C. guilliermondii, D. hansenii, K. marxianus and M. guilliermondii showed higher cyanide resistant respiration when grown in xylose. Neither xylose transport nor xylitol production were enhanced by an acidic environment (pH 4), which can be interpreted as the absence of a proton/sugar symporter mechanism for xylose transport, except for C. lusitaniae. The effects produced by xylose and their magnitude depend on the background of the studied yeast and the conditions in which these are studied.