Table 5 Acetic acid, furfural, 5-hydroxymethyl furfural (HMF), and phenolic concentrations (g/L) at the beginning of fermentation
| Â | Acetic acid (g/L) | Furfural (g/L) | HMF (g/L) | Phenolics (g/L) | Max dry cell mass (g/L) | Ethanol fermentation yield (Y%T) |
|---|---|---|---|---|---|---|
Untreated | 10.0 ± 0.2 | 1.1 ± 0.1 | 0.04 ± 0.01 | 3.6 ± 0.4 | 5.2 ± 0.1 | 5.0 ± 0.1 |
Neutral | 7.9 ± 0.5 | 0.8 ± 0.1 | 0.02 ± 0.00 | 2.9 ± 0.7 | 9.3 ± 0.1 | 41.0 ± 0.1 |
Acidic-neutral | 5.8 ± 0.1 | 0.4 ± 0.1 | 0.02 ± 0.00 | 2.5 ± 0.2 | 10.1 ± 0.3 | 55.0 ± 0.3 |
Acidic | 11.8 ± 0.8 | 1.2 ± 0.1 | 0.02 ± 0.01 | 3.0 ± 0.9 | 8.9 ± 0.2 | 42.0 ± 0.1 |
Controla | – | – | – | – | 12.9 ± 0.4 | 83.0 ± 0.3 |