Enzymatic Saccharification and Ethanol Fermentation of Reed Pretreated with Liquid Hot Water
Figure 4
Temperature effects on the WIS conversion from reed in the LHW pretreatment at 180°C and 210°C for 20 min. *Enzymatic hydrolysis: 30 FPU/g oven-dried WIS at pH 4.8.
(a) Conversion of WIS from reed pretreated at 180°C
(b) Conversion of WIS from reed pretreated at 210°C
