11.9 Ethanol fermentation by yeast and bacteria. Ethanol is produced by anaerobic fermentation of glucose by Saccharomyces cerevisiae. For the particular strain of S. cerevisiae employed, the maintenance coefficient is 0.18 kg kg −1 h −1, YXS is 0.11 kg kg −1, YPX is 3.9 kg kg −1 and μ max is 0.4 h −1.