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

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

Sample	Initial sugar concentration (g L⁻¹)					Total sugar consumption^a (g L⁻¹)	C ^b_ethanol (g L⁻¹)	Y ^c_ethanol (g g⁻¹ sugar)
Sample	Glucose	Xylose	Galactose	Arabinose	Mannose	Total sugar consumption^a (g L⁻¹)	C ^b_ethanol (g L⁻¹)	Y ^c_ethanol (g g⁻¹ sugar)
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

^aTotal sugar consumption was calculated by the sum of the reduction of five sugars
^bC_ethanol represents the ethanol production by 48 h
^cY_ethanol represents the ethanol yield at 48 h based on the total sugar consumption

ISSN: 2731-3654