On-farm solid state simultaneous saccharification and fermentation of whole crop forage rice in wrapped round bale for ethanol production

Table 2 Ethanol and lactic acid concentration, moisture, and pH in solid state fermented (SSF) round bale of whole forage rice plant

Cultivar	Bale number	Sampling site	Ethanol (g/kg DM) ^a	Lactic acid (g/kg DM) ^a	Moisture (%) ^a	pH
Leaf Star	1	Upper	128.7^x	24.8^x	68.6^x	3.96
		Middle	132.6^x	29.9^x	67.2^x	3.93
		Lower	117.1^x	26.7^x	63.7^x	3.99
	2	Upper	155.3^x	29.7^x	68.0^x	4.03
		Middle	178.7^x	31.4^x	70.4^x	4.00
		Lower	169.3^x	31.0^x	69.7^x	3.99
Tachisugata	1	Upper	42.4^y	19.5^y	59.0^xy	4.12
		Middle	45.4^y	21.8^xy	57.5^y	4.10
		Lower	178.5^x	26.9^x	64.2^x	3.90
Tachisuzuka	1	Upper	60.5^y	19.5^y	58.1^y	4.07
		Middle	72.5^y	19.4^y	62.0^y	4.08
		Lower	133.8^x	48.6^x	72.0^x	3.91
	2	Upper	72.5^y	23.1^y	62.3^xy	4.11
		Middle	90.9^y	23.5^y	61.9^y	4.12
		Lower	143.4^x	38.8^x	68.3^x	3.95

Whole rice plant round bales (about 0.8 m height and 1 m diameter) after each SSF test (9 to 14 months’ incubation) were opened and three samples from each of the three distinct height sampling sites (upper (>60 cm), middle (30 to 60 cm), and lower (<30 cm)) in the round bale were collected individually, and ethanol and lactic acid concentration, moisture, and pH were analyzed.
^aDifferent alphabetical letters following the number indicate significant differences (P <0.05, Scheffe’s test) among sampling sites within the same round bale.

ISSN: 2731-3654