Table 1 Detection of some key fermentation-inhibitive compounds (g/kg substrate) produced from the AGO pretreatment and other leading pretreatments
Substrate (1Â kg) | Pretreatment | Pretreatment liquor | Source | ||
|---|---|---|---|---|---|
Method | Condition | FF (g) | HMF (g) | ||
Miscanthus lutarioriparious | Liquid hot water | Pretreatment severity = 4.71 | 9.9 | 3.6 | Li et al. [30] |
Corn stover | Dilute acid | / | 5–22 | 0.9–30 | van der Pol et al. [31] |
Corn stover | Steam explosion | 210 °C, 5 min | 8.6 | 6 | Liu et al. [5] |
Poplar | Steam explosion | 210 °C, 4 min | 4.9 | 0.8 | Oliva et al. [3] |
Poplar | 60 % ethanol | 180 °C, 1 h, 1.25 % H2SO4 | 4.4 | 0.9 | Pan et al. [32] |
Agave bagasse | 50 % ethanol | 160 °C, 10 min, 0.5 % H2SO4 | 5 | 3 | Caspeta et al. [12] |
Sugarcane bagasse | Glycerol | 220 °C, 2 h | 0.3 | 0.07 | This study |
Xylose | Glycerol | 220 °C, 2 h | 4.02 | 0.06 | This study |
Glucose | 0.94 | 6.9 | |||
Xylose + glucose | 10.39 | 2.84 | |||
Xylose + glucose | Liquid hot water | 177.1 | 61.7 | ||