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Table 5 Effect of overliming on the initial sugar concentrations and yeast fermentations

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

Sample Initial sugar concentration (g L−1) Total sugar consumptiona (g L−1) C ethanol b (g L−1) Y ethanol c (g g−1 sugar)
Glucose Xylose Galactose Arabinose Mannose
Glucose control 20.11 ± 0.36 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 0.00 ± 0.00 20.11 ± 0.36 8.32 ± 0.20 0.41 ± 0.07
Untreated 19.94 ± 0.24 8.94 ± 0.17 1.02 ± 0.04 0.68 ± 0.01 2.02 ± 0.10 1.89 ± 0.13 0.00 ± 0.00 0.00 ± 0.00
Overliming 18.76 ± 0.19 8.25 ± 0.59 0.87 ± 0.02 0.67 ± 0.00 2.24 ± 0.20 24.59 ± 0.16 9.82 ± 0.40 0.40 ± 0.01
  1. aTotal sugar consumption was calculated by the sum of the reduction of five sugars
  2. bCethanol represents the ethanol production by 48 h
  3. cYethanol represents the ethanol yield at 48 h based on the total sugar consumption