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Table 3 Effects of inoculation OD, nutrients, initial pH, pre-hydrolysis time, and temperature on glycerol, acetic acid, and ethanol production in the SSF process of washed SECS and whole slurry by Saccharomyces cerevisiae

From: Simultaneous saccharification and fermentation of steam-exploded corn stover at high glucan loading and high temperature

  Washed SECS Whole slurry (SECS + SEL)
Experimental parameters Glycerol (g/L) Acetic acid (g/L) Ethanol (g/L) Glycerol (g/L) Acetic acid (g/L) Ethanol (g/L)
Initial OD600  
1.0 1.21 (0.04) 2.34 (0.08) 27.3 (0.7) 1.45 (0.06) 3.01 (0.09) 26.2 (0.7)
4.0 1.25 (0.04) 2.72 (0.06) 28.6 (0.8) 1.37 (0.05) 3.56 (0.08) 27.7 (0.9)
8.0 1.51 (0.06) 2.83 (0.04) 26.7 (0.8) 1.74 (0.04) 4.28 (0.04) 24.6 (0.8)
Nutrients  
0% 1.17 (0.05) 1.96 (0.05) 26.4 (0.6) 1.29 (0.04) 3.05 (0.05) 27.1 (0.6)
50% 1.25 (0.04) 2.72 (0.06) 28.6 (0.8) 1.37 (0.05) 3.56 (0.08) 27.7 (0.9)
100% 1.62 (0.03) 2.48 (0.09) 25.7 (1.1) 1.91 (0.04) 4.34 (0.07) 25.1 (1.0)
Initial pH  
4.0 0.84 (0.07) 1.94 (0.05) 25.3 (0.3) 1.32 (0.07) 3.03 (0.06) 26.2 (0.6)
4.8 1.25 (0.04) 2.72 (0.06) 28.6 (0.8) 1.37 (0.05) 3.56 (0.08) 27.7 (0.9)
5.5 1.61 (0.03) 2.86 (0.08) 25.4 (0.7) 1.87 (0.08) 4.01 (0.09) 24.8 (1.2)
Effects of pre-hydrolysis time  
24 hours 1.08 (0.06) 2.77 (0.09) 25.5 (0.7) 1.23 (0.07) 3.64 (0.06) 24.9 (0.7)
36 hours 1.25 (0.04) 2.72 (0.06) 28.6 (0.8) 1.37 (0.05) 3.56 (0.08) 27.7 (0.9)
48 hours 1.56 (0.04) 2.32 (0.05) 27.6 (0.5) 1.71 (0.04) 3.34 (0.05) 25.9 (0.6)
Effects of temperature  
30°C 1.12 (0.06) 3.01 (0.08) 25.8 (0.8) 1.23 (0.03) 4.28 (0.09) 24.9 (0.4)
33°C 1.31 (0.04) 3.21 (0.06) 27.5 (1.2) 1.46 (0.06) 4.52 (0.06) 26.5 (0.5)
36°C 1.25 (0.04) 2.72 (0.03) 28.6 (0.8) 1.37 (0.05) 3.56 (0.08) 27.7 (0.9)
39°C 1.64 (0.07) 2.52 (0.06) 33.1 (0.6) 1.73 (0.07) 3.04 (0.07) 32.1 (0.8)
42°C 1.55 (0.03) 2.24 (0.07) 31.5 (1.3) 1.69 (0.09) 3.01 (0.05) 30.2 (1.0)
  1. Standard deviations are shown in parentheses. OD, optical density; SECS, steam-exploded corn stover; SEL, steam-exploded liquor; SSF, simultaneous saccharification and fermentation.