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Table 4 Effect of detoxification methods on products yield in ABE fermentation

From: Effect of overliming and activated carbon detoxification on inhibitors removal and butanol fermentation of poplar prehydrolysates

Sample Total sugar after fermentationa (g L−1) Cacids (g L−1) Cbutanol (g L−1) Ybutanol (g g−1 sugar) CABE (g L−1) YABE (g g−1 sugar)
Glucose control 10.28 ± 1.10 0.68 ± 0.08 11.18 ± 0.03 0.25 ± 0.01 15.94 ± 0.16 0.36 ± 0.02
Untreated 67.19 ± 0.81 6.18 ± 0.21 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
Overliming 62.01 ± 1.75 6.05 ± 0.19 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
5.0% AC 63.70 ± 1.06 6.22 ± 0.17 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00
Overliming + 5.0% AC 5.89 ± 0.25 3.93 ± 0.29 13.36 ± 0.35 0.22 ± 0.02 21.26 ± 0.47 0.35 ± 0.09
  1. Cacids, represents the final concentration of the acetic acid and butyric acid by 96 h; Cbutanol, represents the butanol production by 96 h; Ybutanol, represents the butanol yield at 96 h based on the total sugar consumption; CABE, represents ABE production by 96 h; YABE, represents the ABE yield at 96 h based on the total sugar consumption
  2. aOriginal sugar concentrations of fermentation were diluted to 90% of the prehydrolysates due to the inoculum of Clostridium. The initial concentration of glucose control was 54.86 g L−1