Ensiling of wheat straw decreases the required temperature in hydrothermal pretreatment

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)

	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 ± 2.6^c	19.0 ± 2.6^c
HTT WS 170°C	19.1 ± 0.5^d	43.0 ± 1.2^b	0.9 ± 0.0^c	38.3 ± 1.0^b	39.1 ± 1.0^b
HTT WS 180°C	22.8 ± 1.9^d	45.9 ± 3.9^b	1.4 ± 0.1^b	43.0 ± 3.6^b	44.4 ± 3.6^b
HTT WS 190°C	39.7 ± 2.9^ab	71.5 ± 5.1^a	1.8 ± 0.2^a	69.3 ± 5.0^a	71.1 ± 5.0^a
EWS				13.5 ± 0.8^c	13.5 ± 0.8^c
HTT EWS 170°C	33.5 ± 2.9^c	75.7 ± 6.7^a	0.8 ± 0.1^c	74.3 ± 6.4^a	75.1 ± 6.4^a
HTT EWS 180°C	37.4 ± 1.5^b	78.7 ± 3.0^a	1.3 ± 0.1^b	77.1 ± 3.4^a	78.5 ± 3.4^a
HTT EWS 190°C	43.9 ± 2.1^a	73.5 ± 3.5^a	1.6 ± 0.1^a	80.8 ± 3.8^a	82.3 ± 3.8^a

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.

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