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Table 3 Glucose conversion after enzymatic hydrolysis of raw wheat straw (RWS), hydrothermal treated wheat straw (HTT WS), ensiled wheat straw (EWS) and of hydrothermal treated ensiled wheat straw (HTT EWS)

From: Ensiling of wheat straw decreases the required temperature in hydrothermal pretreatment

  Released glucose Glucose conversion yield Overall glucose conversion yield
    Liquid fraction Solid fraction Total
  In (w/w) % of DM in solid fraction In % of glucose in solid fraction In % of glucose in raw material In % of glucose in raw material In % of glucose in raw material
RWS     19.0 ± 2.6c 19.0 ± 2.6c
HTT WS 170°C 19.1 ± 0.5d 43.0 ± 1.2b 0.9 ± 0.0c 38.3 ± 1.0b 39.1 ± 1.0b
HTT WS 180°C 22.8 ± 1.9d 45.9 ± 3.9b 1.4 ± 0.1b 43.0 ± 3.6b 44.4 ± 3.6b
HTT WS 190°C 39.7 ± 2.9ab 71.5 ± 5.1a 1.8 ± 0.2a 69.3 ± 5.0a 71.1 ± 5.0a
EWS     13.5 ± 0.8c 13.5 ± 0.8c
HTT EWS 170°C 33.5 ± 2.9c 75.7 ± 6.7a 0.8 ± 0.1c 74.3 ± 6.4a 75.1 ± 6.4a
HTT EWS 180°C 37.4 ± 1.5b 78.7 ± 3.0a 1.3 ± 0.1b 77.1 ± 3.4a 78.5 ± 3.4a
HTT EWS 190°C 43.9 ± 2.1a 73.5 ± 3.5a 1.6 ± 0.1a 80.8 ± 3.8a 82.3 ± 3.8a
  1. Released glucose is expressed as (w/w)% of DM in solid fraction after HTT. Glucose conversion yield is expressed as glucose release in % of glucose in the solid fraction after HTT. Overall glucose yield is the glucose release in the liquid fraction after HTT- and in the solid fraction after enzymatic hydrolysis in % of glucose in the raw wheat straw. The results in each row are grouped according to significance (p = 0.05%), where ‘a’ is significantly higher than ‘b’ and so forth.