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Table 1 Comparison of sugar concentrations during SSF process among yellow corn and amylase mix corn (mean ± standard deviation of triplicate runs)

From: Dry-grind processing using amylase corn and superior yeast to reduce the exogenous enzyme requirements in bioethanol production

Time (h) Yellow corn Amylase mix corn
Glucose (% w/v) Maltotriose (% w/v) Maltose (% w/v) Fructose (% w/v) Glucose (% w/v) Maltotriose (% w/v) Maltose (% w/v) Fructose (% w/v)
0 6.76 ± 0.45 1.72 ± 0.23 2.48 ± 0.28 0.15 ± 0.01 1.02 ± 0.02 1.22 ± 0.11 4.73 ± 0.3 0.13 ± 0.01
4 13.1 ± 0.31 1.02 ± 0.25 6.35 ± 0.22 0.44 ± 0.03 6.75 ± 0.74 2.97 ± 0.08 7.23 ± 0.48 0.40 ± 0.02
8 13.8 ± 0.67 0.01 ± 0.01 5.28 ± 0.33 0.41 ± 0.05 8.22 ± 0.94 1.52 ± 0.63 9.63 ± 0.37 0.33 ± 0.02
12 12.69 ± 0.83 0 3.19 ± 0.13 0.35 ± 0.03 7.44 ± 0.95 1.36 ± 2.35 8.96 ± 0.74 0.25 ± 0.02
24 6.21 ± 0.25 0.16 ± 0.02 0.26 ± 0.01 0.2 ± 0.02 4.31 ± 1.1 1.38 ± 0.33 1.65 ± 0.83 0.10 ± 0.02
36 1.93 ± 0.27 0.08 ± 0.002 0.20 ± 0.01 0.14 ± 0.01 1.9 ± 0.81 1.47 ± 0.26 0.19 ± 0.01 0.38 ± 0.52
48 0.01 ± 0.01 0.03 ± 0.003 0.15 ± 0.02 0.08 ± 0.002 0.14 ± 0.03 0.22 ± 0.06 0.18 ± 0.02 0.07 ± 0.01
72 0 0 ± 0.006 0.10 ± 0.02 0.08 ± 0.004 0 0.04 ± 0.002 0.14 ± 0.004 0.08 ± 0.01