Enzymatic Saccharification and Ethanol Fermentation of Reed Pretreated with Liquid Hot Water
Figure 3
Enzymatic hydrolysis of WIS from LWH-pretreated reed at 180°C and 210°C by using two types of pH adjustment in the hydrolysis system. *Enzymatic hydrolysis: 30 FPU/g oven-dried WIS at 36°C.
